Harissa Roasted Aubergine Strudel
Harissa Roasted Aubergine Strudel with Pistachios, Sun Blush Tomatoes, Olives & Coriander served with Herby Green Cous Cous, Greek Salad with Olives, Tomatoes & Coriander with an Onion Dressing and Vegan Tzatziki.
We’ve adapted this stunning middle eastern Yotam Ottolenghi recipe to create a delicious vegetarian and vegan main course.
*Vegan option available on request *
Sun Blush Tomatoes
Filo Pastry (gluten)
Cous Cous (gluten)
Vegetable Stock (celery)
Feta Cheese (milk)
Natural Yoghurt (milk)
How To Cook
- Preheat oven to 180 degrees and cook the strudels for 15 minutes until golden brown.
- *optional* microwave the cous cous until warm, alternatively also great served cold as a salad
- To plate, place the cous cous on the bottom of the plate/bowl, cut the strudel in half and place both on top of the cous cous, add the Greek salad, spoonful of tzatziki and garnish with coriander.
Refrigerate and use within 3 days