Salmon and egg filo strudel

Instructions

1 Heat oil in a non-stick pan. Sauté onions, celery and courgette with thyme until softened. Add salmon with lemon zest and juice and heat through. Take off heat. Add ricotta, parmesan and eggs. Mix well. Season with salt and pepper.

2 Preheat oven to 190°C. Take half the sheets of filo and place on a lightly greased baking tray. Spray with oil. Place half the veges and salmon at one end of the sheets, leaving a 5cm gap from the edge of the pastry. Flatten out to cover one third of the pastry.

3 Fold the pastry over the filling from the 5cm free end to secure it, and roll up firmly like a strudel. Place on a baking tray. Spray with oil. Repeat with the remaining pastry sheets and filling.

4 Bake for 25—30 minutes until golden-brown and crispy. Meanwhile mix all salad ingredients together.

5 Cut each strudel into three even pieces. Serve with salad.