Recipe: Cumin pear, carrot and lentil strudel

Preparation: 15 minutes

Cooking: 45 minutes

Serves 4


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


  1. Preheat oven 180°C or 160°C fan force.
  2. Cut pears into a 1cm square dice and put into bowl.
  3. Grind the cumin seeds in mortar and pestle; sprinkle over the pears and toss to coat well.
  4. Combine carrots, tofu, lentils and orange zest. Mix well.
  5. Lay one sheet of pastry on the bench and spray lightly with oil.
  6. Top with another sheet and repeat until the pastry is all used.
  7. Spoon the carrot mixture down one side of the assembled pastry layers. Top with diced pears and sprinkle with ground black pepper; roll and pull in the ends to make a sealed package and lift onto a baking paper lined baking tray.
  8. Spray with a light coating of oil and bake until browned and crisp – around 45 minutes.
  9. Combine the yoghurt, mint and pepper.
  10. Serve the sliced strudel hot with the yoghurt and green salad or steamed vegetables.