Roast pumpkin and goats cheese parcels

Recipes / Vegetarian

A baked vegetarian parcel that is packed with flavour, not calories!

Recipe «Roast pumpkin and goats cheese parcels» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg Kent pumpkin, peeled, cut into 2cm cubes, 2 tsp extra virgin olive oil, 1 red onion, thinly sliced, 2 garlic cloves, crushed, 1 tsp ground cumin , 1/2 large bunch kale, chopped, thick stems removed, 25g flaked almonds, lightly toasted, 60g goat's cheese, crumbled , 5 sheets filo pastry, 130g low-fat natural yoghurt, 1/2 tsp sumac, 1 fennel bulb, trimmed, thinly sliced, 1 small bunch watercress, leaves picked.

Ingredients:

  • 1kg Kent pumpkin, peeled, cut into 2cm cubes 
  • 2 tsp extra virgin olive oil 
  • 1 red onion, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 tsp ground cumin 
  • 1/2 large bunch kale, chopped, thick stems removed 
  • 25g flaked almonds, lightly toasted 
  • 60g goat's cheese, crumbled 
  • 5 sheets filo pastry 
  • 130g low-fat natural yoghurt 
  • 1/2 tsp sumac 
  • 1 fennel bulb, trimmed, thinly sliced 
  • 1 small bunch watercress, leaves picked 

Instructions

  1. Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Place pumpkin on 1 prepared tray. Spray with olive oil. Roast for 30 minutes or until tender.
  2. Meanwhile, heat oil in a non-stick frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cumin. Cook stirring, for 1 minute. Add kale. Cook for 2-3 minutes or until wilted. Cool.
  3. Place pumpkin, kale mixture, almond and cheese in a large bowl. Stir to combine.
  4. Place filo on a work surface. Cover with a clean, damp tea towel. Spray 1 sheet with olive oil. Top with 1 sheet. Repeat with remaining sheets and oil to make a stack. Spoon mixture along 1 long side, with a 5cm border at ends. Fold filo over, tuck in ends and roll to enclose. Place seam-side down on second prepared tray. Bake for 30 minutes or until golden.
  5. Combine yoghurt and sumac in a bowl.
  6. Slice filo parcel into 8 pieces. Serve with yoghurt, fennel and watercress leaves.