Roast pumpkin and goats cheese parcels
- 09.03.2017
- 960
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
- 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.
- 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.
- Place pumpkin, kale mixture, almond and cheese in a large bowl. Stir to combine.
- 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.
- Combine yoghurt and sumac in a bowl.
- Slice filo parcel into 8 pieces. Serve with yoghurt, fennel and watercress leaves.