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How to make Moroccan lentil and cauliflower filo snails

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 1/4 cauliflower, cut into small florets
  • 2 teaspoons olive oil
  • 1 small brown onion, finely chopped
  • 1 tablespoon Moroccan seasoning
  • 400g can lentils, rinsed, drained
  • 12 sheets filo pastry
  • 50g butter, melted
  • 100g fetta, crumbled
  • 1/2 teaspoon cumin seeds
  • 375g pkt mixed medley tomatoes, halved or quartered if large
  • 1/2 red onion, thinly sliced
  • 50g baby rocket leaves
  • 1/2 cup mint leaves

Method

  • Step 1 Cook the cauliflower in a medium saucepan of boiling water for 5 mins or until tender. Drain well.
  • Step 2 Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Stir in Moroccan seasoning and cook for 1 min or until aromatic. Stir in lentils and cauliflower. Season. Set aside to cool slightly.
  • Step 3 Preheat oven to 180°C. Line a baking tray with baking paper. Brush 1 filo sheet with butter. Top with another filo sheet and brush with butter. Repeat to make a 3-sheet stack. Spoon a 2cm-wide strip of lentil mixture along 1 long side of the filo. Sprinkle with fetta. Loosely roll to enclose, then quickly coil into a snail shape. Place on the lined tray. Repeat with remaining filo and filling. Brush with the remaining butter and sprinkle with cumin seeds. Bake for 20 mins or until golden and crisp.
  • Step 4 Serve warm or at room temperature with tomato, onion, rocket and mint.