Moroccan lamb strudel with kumara wedges and kale coleslaw
- 1 cup couscous
- 1 cup hot reduced-salt chicken stock
- 450g lean lamb mince
- 2 teaspoons ground coriandercilantroX
- 1 teaspoon ground fennel
- ½ teaspoon ground cardamom
- 2 egg whites
- 10 sheets filo pastry
- olive oil spray
- 2 tablespoons mixed seeds (sesame, sunflower, pumpkin)
- 500g kumarasweet-potatoX, scrubbed, cut into wedges
- 600g prepared slaw (omit dressing)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
1 Preheat oven to 180°C. Line two large baking trays with baking paper.
2 Place couscous in a large heatproof bowl. Add stock and stir to combine. Cover and stand for 5 minutes, or until water is absorbed. Stir with a fork to separate grains. Add the lamb, coriander, fennel, cardamom and egg white, and mix well.
3 Stack filo on a clean work surface spraying between sheets with olive oil. Shape lamb mixture into a log in middle of sheets. Fold filo over lamb, and tuck both sides. Place on one of the prepared baking trays. Spray filo with olive oil and sprinkle with seeds. Bake for 40 minutes, or until golden and cooked through (cover with foil if over browning). Remove from oven and stand for 5 minutes before cutting into slices.
4 Meanwhile, onto the second baking tray place the kumara wedges and spray with olive oil. Bake wedges for 30 minutes, or until golden and tender.
5 Toss slaw with lemon juice and olive oil. Serve strudel with kumara wedges and kale slaw.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 5g
Dietary fibre 7g
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