Roasted vegetable strudel with pesto sauce

Method

• Step 1
  Preheat oven to 190°C.
• Step 2
  If the chargrilled vegetables are from a deli, pat dry with paper towel.
• Step 3
  Roll 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 4
  Roll 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 5
  Bake at 190°C for 25 minutes until golden brown. Set aside to rest for 15 minutes before serving with remaining pesto.