Cumin Pears, Carrot, Tofu and Lentil Strudel

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 200 g firm green pears, stem removed and cored
  • 2 tablespoons cumin seeds, dry roasted and cooled
  • 150 g carrots, peeled and grated
  • 150 g firm tofu, diced into 1cm pieces
  • ¾ cup precooked canned lentils, drained
  • 1 tablespoon finely grated orange zest
  • 6 sheets Filo pastry
  • Spray Alfa One rice bran oil
  • 1 teaspoon ground black pepper
  • 1 cup plain low fat yoghurt
  • 2 tablespoons chopped fresh mint
  • ½ teaspoon ground black pepper


Preheat oven 180°C or 160°C fan force.

Cut the pear flesh into dices 1cm square pieces and put into bowl – grind the Cumin seeds in the mortar and pestle; sprinkle over the pears and toss to coat well.

Combine the carrots, Tofu, lentils and orange zest – mix well.

Lay one sheet of pastry on the bench – spray lightly with oil. Top with another sheet and repeat until the pastry is all used.

Spoon the carrot mixture down one side of the assembled pastry layers – top with diced pears – sprinkle with ground black pepper; roll and pull in the ends to make a sealed package – lift onto a baking paper lined baking tray. Spray with a light coating of oil and bake until browned and crisp – around 45 minutes.

Combine the yoghurt, mint and pepper – serve the sliced strudel hot with the yoghurt and green salad or steamed vegetables of your choice.

Serves four.