Makes 8
Prep Time: 15 minutes
Cooking Time: 25 minutes
Ingredients
200g Tenderstem® broccoli
stems cut in half depending on size to give 16 pieces
3 tbsp olive oil
125g sweet potato, peeled and very finely diced
2 small shallots, finely diced
20g blanched almonds, finely chopped
¼ tsp ground cinnamon
½ tsp ground cumin
12g currants
½ small lemon, grated zest and juice
Sea salt and black pepper
1 packet filo pastry
To serve
125ml Bio Natural Yoghurt
Method
Preheat oven to Gas 6/200C/400F
1. Parboil the Tenderstem for 4 minutes, drain and set aside.
2. Heat 1 tbsp of oil in
a large frying pan and sauté the sweet
potato for 5 minutes until almost tender. Add the shallots and almonds
and cook for a further 5 minutes until both vegetables are soft.
3. Stir in the spices and cook for 2 minutes before adding the currants,
lemon zest and juice and seasoning.
4. Cut the pastry into squares approx 15 x 15cms. Brush one sheet
with oil and place a second sheet on top. Dot a good tablespoon of
the sweet potato mixture in a horizontal line 2 cms from the top and
place two Tenderstem stems on top, top to tail, overlapping if necessary.
Roll over and turn the edges in, brushing with oil and roll into a
cigar.
5. Brush the top with oil. Repeat until you have 8 rolls. Bake for
12-15 minutes until crisp.
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