Once upon a time BBQs were all about chops and sausages, bread and coleslaw. The simple barbeque has since evolved where the side dishes are now stealing much of the limelight.
Dusting off the BBQ cobwebs we invited a few friends to join us kick start the BBQ season.
Being vegetarian (although I do eat fish and seafood) I’ve always made a beeline to the “other” food on offer. Hosting the first of this season’s inaugural summer BBQ’s, I made sure we would be enjoying some less usual BBQ foods.
We had the usual chicken, fish and beef sausages however my piece de resistance was this Pear, Carrot and Lentil Strudel.
Guests couldn’t believe they were eating something healthy and enjoying it. Not only is it quick and easy to prepare and cook, it also goes well with that other great BBQ staple - a chilled bottle of white wine.
Pear, Carrot and Lentil Strudel is a healthy, low fat vegetarian alternative for the barbecue season.
Ingredients 1 Large Pear
3 Small Carrots
1 Cup Lentils
2 Tablespoons Cumin
1 Tablespoon Lemon Zest
1 Teaspoon Turmeric
6 Sheets Filo Pastry
Salt and Pepper to taste
Poppy Seeds (optional)
The main ingredients of this strudel are pear, carrots and lentils, the rest of the flavouring comes from spices such as cumin, turmeric and lemon zest.
Pre-heat an oven to 180°C.
Wash and rinse the lentils and place into a small saucepan and fill with a cup of water and bring to the boil. Reduce heat and simmer for 15 minutes.
While the lentils are cooking, dice the pears into small pieces and place into a mid-size bowl.
Sprinkle the cumin over the pears and toss to evenly coat all the pieces.
Peel and grate the carrots and add to the bowl containing the pears.
Remove the lentils from the heat; drain and rinse and add to the bowl containing the carrot and pear.
Combine the cooked lentils, diced pear and grated carrot into a bowl; add the cumin and toss to evenly coat the ingredients.
Add the lemon zest, turmeric, salt and pepper and mix the ingredients until thoroughly combined.
Place a sheet of filo pastry onto a flat surface and brush with a small amount of coconut oil. Layer another sheet of the filo pastry on top of the first and brush with coconut oil. Repeat with the remaining sheets.
Coat each layer of filo pastry then layer on top of one another.
Spoon the pear, carrot and lentil mixture along one edge of the filo pastry and roll; then seal the ends of the roll to stop the filling from escaping.
Spoon the strudel mixture along one edge of the filo pastry and roll, sealing the ends.
Transfer the Pear, Carrot and Lentil Strudel onto a tray lined with baking paper.
Sprinkle a tablespoon of poppy seeds over the top of the Strudel (optional)
Brush a small amount of the coconut oil over the top of the Strudel and sprinkle some poppy seeds over the top (optional). Then place into the oven to bake for approximately 30 minutes.
Bake the Pear, Carrot and Lentil Strudel for approximately 30 minutes or until the filo pastry has turned a luscious golden colour.
Slice the Strudel into approximately 8-10 pieces and arrange on a serving platter. Serve with some Eggplant Dip or Tahini Sauce.
Slice the Pear, Carrot and Lentil Strudel into approximately 8-10 pieces and arrange on a serving platter. Serve with some Eggplant Dip or Tahini Sauce.