Cut the pear flesh into dices 1cm square pieces and put into bowl - grind the Cumin seeds in the mortar and pestle; sprinkle over the pears and toss to coat well
Combine the carrots, Tofu, lentils and orange zest - mix well
Lay one sheet of pastry on the bench - spray lightly with oil. Top with another sheet and repeat until the pastry is all used
Spoon the carrot mixture down one side of the assembled pastry layers - top with diced pears - sprinkle with ground black pepper; roll and pull in the ends to make a sealed package - lift onto a baking paper lined baking tray. Spray with a light coating of oil and bake until browned and crisp - around 45 minutes
Combine the yoghurt, mint and pepper - serve the sliced strudel hot with the yoghurt and green salad or steamed vegetables of your choice
