/assets/logos/nzwd.svg
Recipe

Spicy vegetable roll

Jun 29, 2012 2:00pm
  • 55 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Spicy vegetable roll
  • 1/4 cup brown rice
  • 1 tablespoon wild rice
  • 2 zucchini, trimmed, halved, sliced
  • 2 lebanese eggplants, halved, sliced
  • 1 onion, sliced into wedges
  • 1/4 cup oil
  • 125 gram can chickpeas, rinsed, drained
  • 1/2 cup sliced roasted capsicum
  • 1 1/2 tablespoon harissa paste
  • 2 cup baby english spinach
  • 100 gram haloumi cheese, diced
  • 1/3 cup pine nuts, toasted
  • 16 sheets filo pastry
  • 2 eggs, lightly beaten
  • 2 tablespoon za'atar
  • minted yoghurt, lemon wedges, to serve

Method

Spicy vegetable roll
  • 1
    Preheat oven to hot, 200°C. Lightly grease and line an oven tray with baking paper.
  • 2
    Cook combined rices in a saucepan of boiling salted water 30-35 minutes, until tender. Drain; transfer to a large bowl.
  • 3
    高热量大,不粘煎锅h.
  • 4
    In a bowl, toss zucchini, eggplant and onion in oil; season to taste. Cook vegetables, in 2 batches, 2-3 minutes each side, until just tender. Return to pan.
  • 5
    Stir chickpeas, capsicum and harissa through vegetables; cook 1-2 minutes, until fragrant. Add to rice; cool. Mix spinach, cheese and pine nuts through.
  • 6
    Working quickly, layer 4 sheets of filo pastry together, spraying each with oil.
  • 7
    Spoon one-quarter of vegetable mixture along longest edge of pastry, leaving a 3cm border. Brush pastry edges with egg, folding sides in to enclose filling.
  • 8
    Roll pastry tightly from long side to form a sausage shape. Coil length of filo into a small shape and place on tray. Brush generously with egg; sprinkle with 2 teaspoons za'atar. Secure with toothpicks, if necessary.
  • 9
    Repeat with remaining filo and filling, adding to coil as shown, or to make 4 individual coils.
  • 10
    Bake 10-15 minutes, until golden and crisp. Serve with yoghurt and lemon wedges.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg