- 200g firm green pears, stem removed and cored
- 2 tablespoons cumin seeds, dry roasted and cooled
- 150g carrots, peeled and grated
- 150g firm tofu, diced into 1cm pieces
- 3/4 cup precooked canned lentils, drained
- 1 tablespoon finely grated orange zest
- 6 sheets filo pastry
- Spray alfa one rice bran oil
- 1 teaspoon ground black pepper
- 1 cup plain low fat yoghurt
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon ground black pepper
| - Preheat oven 180°C or 160°C fan force
- 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
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