OH! Magazine - Australian Version March 2014 (Australian Version) | Page 23

( OH Yum! )

CUMIN PEARS, CARROT,
TOFU AND LENTIL STRUDEL
What you’ll need:

Serves 4

200g firm green pears, stem removed and cored
2 tablespoons cumin seeds, dry roasted and cooled
150g carrots, peeled and grated
150g firm tofu, diced into 1cm pieces
3/4 cup precooked canned lentils, drained
1 tablespoon finely grated orange zest
6 sheets Filo pastry
Spray Alfa One rice bran oil
1 teaspoon ground black pepper
1 cup plain low fat yoghurt
2 tablespoons chopped fresh mint
1/2 teaspoon ground black pepper

How to make it:
1. Preheat oven 180°C or 160°C fan forced.
2.
Cut the pear flesh into dices 1cm
square pieces and put into a bowl.
Grind the Cumin seeds in the mortar
and pestle; sprinkle over the pears and
toss to coat well.
3. Combine the carrots, tofu, lentils and
orange zest, and mix well.
4. Lay one sheet of pastry on the bench,
then spray lightly with oil. Top with
another sheet and repeat until the pastry
is all used.
5. Spoon the carrot mixture down one side
of the assembled pastry layers and top
with diced pears. Sprinkle with ground
black pepper; roll and pull in the ends to
make a sealed package, then lift onto a
baking paper lined baking tray.
6. Spray with a light coating of oil and bake
until browned and crisp (around 45
minutes).
7. Combine the yoghurt, mint and pepper
and serve the sliced strudel hot with the
yoghurt and green salad or steamed
vegetables of your choice.

Recipe courtesy of rediscoverthepear.com.au

( OH! MAGAZINE ) ISSUE 8

23