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Roast pumpkin and goat's cheese parcels
Roast pumpkin and goat's cheese parcels
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Flavorful, low-calorie baked vegetarian parcel.
Ingredients:
  • 1kg Kent pumpkin, peeled, cut into 2cm cubes
  • 9.20 gm extra virgin olive oil
  • 1 red onion, thinly sliced
  • 1/2 large bunch kale, chopped, thick stems removed
  • 25g (1/4 cup) flaked almonds, lightly toasted
  • 60g goat's cheese, crumbled
  • 5 sheets filo pastry
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1/2 tsp sumac
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 small bunch watercress, leaves picked
Instructions:
  • Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper, then arrange the pumpkin on one tray. Give the pumpkin a light spray of olive oil and roast for 30 minutes, or until tender.
  • Heat oil in a non-stick pan on high heat. Sauté onion until softened, about 5 minutes. Stir in garlic and cumin, cook for 1 minute. Add kale and cook until wilted, about 2-3 minutes. Cool before serving.
  • Combine the pumpkin, kale mixture, almonds, and cheese in a large bowl, stirring to mix well.
  • Lay filo sheets on a work surface and cover with a damp tea towel. Spray one sheet with olive oil, then layer another sheet on top. Repeat with remaining sheets and oil to create a stack. Spoon mixture along one long side, leaving a 5cm border at each end. Fold filo over, tuck in ends, and roll to seal. Place seam-side down on a prepared tray. Bake for 30 minutes until golden brown.
  • Mix sumac with creamy yoghurt in a bowl.
  • Cut the filo parcel into 8 slices and enjoy with a side of yogurt, fresh fennel, and watercress leaves.

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