SPICED VEGGIE
STRUDEL
Serves 6
Takes 1 hr 15 mins
Cost per serve £1.19
3 leeks
500g Brussels sprouts
1 tbsp olive oil
2 tsp garam masala
200g couscous
150g dried cranberries
150g feta
10 filo pastry sheets
3 tbsp red onion chutney
1 Wash, trim and finely slice the
leeks and Brussels sprouts. Place a
casserole pan over a medium-low
heat with ½ tbsp olive oil and
1 tsp garam masala. Add the
vegetables and cook for 20 mins
or until softened.
2 Meanwhile, put the couscous
and dried cranberries in a
heatproof bowl and pour over
350ml boiling water so it just
covers the couscous. Cover with
a plate, leave to stand for 5 mins,
then fluff up with a fork.
3 Preheat the oven to gas 6, 200°C,
fan 180°C. Stir the couscous into the
cooked vegetables, crumble in the
feta, then season to taste and set
aside. Line a large baking tray with
baking paper, then place 2 filo
sheets, overlapping in the middle,
on the tray. Brush with a little of the
remaining oil and sprinkle with a
pinch of the remaining garam
masala. Repeat with the remaining
filo, layering it up until all the sheets
and most of the oil and garam
masala are used up.
4 Gently spread the chutney over
the filo and scatter the couscous
mixture horizontally down the
middle. Starting from one long edge,
carefully roll to enclose the filling.
5 Turn the strudel over so the
sealed end faces down. Add a final
96
‘Slow-cooked veg,
dried fruit, chutney
and couscous
wrapped in filo pastry
makes a delicious
veggie main. You can
assemble it the night
before, so it’s ready
to bake on the day’
drizzle of olive oil and sprinkle over
the remaining garam masala, then
bake for 25-30 mins or until golden
and crisp.
Each serving contains
Energy
2121kJ
504kcal
25%
Fat
Saturates
Sugars
Salt
10.2g 4.2g 25.8g 1.2g
15% 21% 29% 20%
of the reference intake. See page 127
Carbohydrate 93g Protein 15.3g Fibre 8.8g
High in vitamin C, which supports the
normal function of the immune system
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