We are all busy and it’s oh so easy to just grab something on the way home or eat the same ten dinners round and round.
Try these super good for you, super yum filo rolls. Dinner tonight becomes tomorrows lunch. We had them last night and they were an all round hit.
This version is vegan ( dairy and egg free ) to cater for my lovely Zoe but you can add some cheese to the mix if you feel like it.
Lentil and preserved lemon rolls with quick tomato chutney.
I packet of filo
1 400g can lentils
1/2 preserved lemon
3 slices bread
1/2 red onion, finely chopped
2 sticks of celery
1 big handful of parsley
1 grated carrot
Place all ingredients, except lentils and grated carrot, in a blender and whiz until it has the consistency of stuffing.
Mix in carrot and lentils. Leave to sit for 15 minutes.
Meanwhile make the sauce. Place 2 cans of tomatoes, 1/4 cup of balsamic vinegar and 2 tablespoons of brown sugar in a saucepan and simmer until reduced by half.
Brush sheets of filo with olive oil and layer up about 6 sheets. Place 1/4 of the stuffing mix onto the filo like a sausage roll. Roll up and place on tray. Repeat till you have used all your filling and pastry.
Bake at 200 degrees for about 15 minutes or until golden.
Serve with sauce and a big salad.