Ingredients
- 250g chargrilled eggplant slices
- 200g chargrilled zucchini slices
- 400g chargrilled capsicum slices (red and yellow, if possible)
- 100ml basil pesto (see notes)
- 375g packet of puff pastry
- 300g haloumi, sliced
- 1 egg yolk, beaten
- 1 tablespoon parmesan
Method
- Step 1Preheat oven to 190°C.
- Step 2If the chargrilled vegetables are from a deli, pat dry with paper towel.
- Step 3Roll out pastry on a lightly floured surface to a 20 x 30cm rectangle. Cut a 5cm strip from the pastry and set aside. Layer the vegetables and haloumi down 1 long side of the pastry, spreading a little pesto between each layer. Brush the outside edges of the pastry with a little water and fold over the other long side to enclose. Press edges together to seal, then tuck beneath strudle to form a parcel.
- Step 4Roll out the remaining pastry strip to increase width by 2cm. Cut lengthways into strips and use to garnish the strudel. Alternatively you can use a netting tool* to roll over the strip to form a lattice. Brush the pastry with the egg yolk and dust with the parmesan.
- Step 5Bake at 190°C for 25 minutes until golden brown. Set aside to rest for 15 minutes before serving with remaining pesto.
- Low carb
- Low sugar
- Lower gi
Nutrition
3357 kj
Energy
58g
Fat Total
24g
Saturated Fat
9g
Fibre
27g
Protein
113mg
Cholesterol
3297.66mg
Sodium
6g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
* From kitchenware stores.
To make pesto: Place 175g fresh basil, 50g pine nuts, 3 cloves garlic and 125g grated parmesan in a food processor and process to combine. Gradually add 200ml oil in a thin, steady stream and process until you have a smooth paste. Store in an airtight jar (with a layer of olive oil covering pesto), in the fridge for 5 days.
- Author: Valli Little
- Image credit: Prue Ruscoe
- Publication: Taste.com.au
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