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Cumin Pears, Carrot, Tofu and Lentil Strudel

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Serves 4

Ingredients

200 g firm green pear stem removed and cored
2 tablespoons cumin seeds dry roasted and cooled
150 g carrots peeled and grated
150 g firm tofus diced into 1 cm pieces
¾ cup precooked canned lentil drained
1 tablespoon finely grated orange zest
6 sheets filo pastries
Spray alfa one rice bran oil
1 teaspoon ground black pepper
1 cup plain low fat yoghurt
2 tablespoons chopped, fresh mint
½ teaspoon ground black pepper

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Method

Preheat oven 180C or 160C fan force.
Cut the pear flesh into dices 1cm square pieces and put into bowl – grind the Cumin seeds in the mortar and pestle; sprinkle over the pears and toss to coat well.
Combine the carrots, Tofu, lentils and orange zest – mix well.
Lay one sheet of pastry on the bench – spray lightly with oil. Top with another sheet and repeat until the pastry is all used.
Spoon the carrot mixture down one side of the assembled pastry layers – top with diced pears – sprinkle with ground black pepper; roll and pull in the ends to make a sealed package – lift onto a baking paper lined baking tray. Spray with a light coating of oil and bake until browned and crisp – around 45 minutes.
Combine the yoghurt, mint and pepper – serve the sliced strudel hot with the yoghurt and green salad or steamed vegetables of your choice.

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Notes & Tips

Nutritional information Amounts per serve Energy (kJ) 1000 Protein (g) 14 Total Fat (g) 5 Saturated Fat (g) 0.5 Total Carbohydrate (g) 30 Sugars (g) 10 Fibre (g) 8 Sodium (mg) 380 GI low