Spicy parcels with herb salad

Spicy parcels with herb salad

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Spicy parcels with herb salad

Your midweek meal is all wrapped up with this meat-free recipe. Fill filo parcels with sweet potato and two cheeses for this fun Mediterranean dinner.

warning

Allergens: Recipe may contain gluten, milk, wheat and lactose.

16 Ingredients

  • 250g fresh ricotta, crumbled

  • 100g feta, crumbled

  • 2 tbsp currants

  • 2 spring onions (shallots), thinly sliced

  • 1 lemon, rind finely grated

  • 1 tsp ground cumin

  • 1 tsp ground cinnamon

  • 8 sheets filo pastry

  • 2 1/2 tbsp extra virgin olive oil

  • Ground cinnamon, extra, to dust

  • 80g rocket salad mix

  • 1/3 cup fresh mint leaves

  • 1/4 cup fresh dill sprigs

  • 1 tbsp lemon juice

  • Sweet chilli yoghurt (see tip), to serve

  • Select all ingredients

3 Method Steps

  • Preheat oven to 220°C. Place sweet potato in a microwave-safe bowl. Cover and cook in microwave on high, stirring once, for 8-10 minutes or until tender. Drain. Mash. Stir in ricotta, feta, currants, spring onion, lemon rind, cumin and cinnamon. Season.

  • Line 2 baking trays with baking paper. Brush 1 filo sheet with a little oil. Fold in half crossways. Place one-eighth of the sweet potato mixture at 1 short end. Fold in sides. Roll up. Place, seam-side down, on 1 lined tray. Repeat with oil and remaining filo sheets and sweet potato mixture. Brush parcels with a little oil. Dust with extra cinnamon. Bake, swapping trays halfway through cooking, for 15 minutes or until golden and crisp.

  • Combine the salad mix, mint and dill in a large bowl. Drizzle over lemon juice and remaining oil. Season. Serve with the parcels and sweet chilli yoghurt.

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Recipe Notes

To make the sweet chilli yoghurt, fold 1 tbs sweet chilli sauce into 1/2 cup Tamar Valley Greek Style Yoghurt.

Image by Jeremy Simons

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