Name: Spicy vegetable roll
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

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.Heat a large, non-stick frying pan on high.

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.

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Ingredients

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