14g fibreper serving
28g proteinper serving
Cauliflower and Pea Filo Parcels with Tomato Yoghurt
Mildly spiced roast cauliflower, peas and creamy beans wrapped in shatteringly crisp filo, with a cool roasted tomato yoghurt for dipping.
Ingredients
Serves 4- 650gcauliflower, cut into 2cm florets
- 1small onion, cut into thin wedges
- 2garlic cloves, unpeeled
- 300gcherry tomatoes, halved
- 4 tbspolive oil
- 1 tspground cumin
- 1 tspsweet paprika
- 200gfrozen peas
- 240gdrained cannellini beans (about 1 × 400g tin), rinsed
- 80gmature cheddar, coarsely grated
- fine salt, to taste
- black pepper, to taste
- 270gfilo pastry, about 8 sheets
- 300gGreek yoghurt
Method
- Heat the oven to 200°C fan. Line a large roasting tray with baking paper.
- Put the cauliflower, onion, garlic and tomatoes on the tray. Toss with 2 tbsp olive oil, the cumin, paprika, salt and pepper, then roast for 20 minutes until the tomatoes are collapsed and the cauliflower is starting to colour.
- Scoop the tomatoes into a bowl and leave for 10 minutes until barely warm. Add the peas to the roasting tray and return it to the oven for 5 minutes until the peas are bright green and the cauliflower is tender with golden edges.
- Squeeze the soft roasted garlic from its skins into a large bowl. Add the cannellini beans and roughly crush them with a fork, leaving some texture.
- Add the roasted cauliflower, onion and peas to the beans, then fold through the cheddar. Taste the filling and season if it needs it. Spread it on a plate for 10 minutes until no longer steaming before wrapping it in filo.
- Crush the cooled tomatoes with a fork, then stir them into the Greek yoghurt. Taste and season until it is tangy and savoury.
- Lay 2 filo sheets on top of each other, brushing lightly with olive oil between them. Spoon a quarter of the filling into the centre, bring the corners up over it and twist gently to make a parcel. Repeat to make 4 parcels, using the remaining 2 tbsp olive oil between the sheets and to brush the outsides.
- Put the parcels on the lined tray and bake for 20 minutes until deeply golden and crisp all over. Leave them to stand for 5 minutes until the filling is no longer fiercely hot, then serve with the tomato yoghurt.
Per serving
- kcal
- 651
- protein
- 28.3g
- fibre
- 13.5g
- carbs
- 72.3g
- fat
- 28.6g
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