Beetroot and mozzarella parcels with lemon and garlic greens
This is another really quick recipe and is very versatile. If you are unable to get hold of vegan cheese or would rather not use it, you can stuff the parcels with anything you like; I also love these with spinach and mushrooms. If you are using vegetables that take longer to cook such as butternut squash or sweet potato, you will need to part boil or roast them before hand.
Servings Prep Time
3 10minutes
Cook Time
15
Servings Prep Time
3 10minutes
Cook Time
15
Ingredients
Parcels
Greens
Instructions
  1. Preheat oven to gas mark 6 190 C/ 375 F
  2. First separate the filo pastry sheets into 3 portions (2 sheets per portion) in the middle of each portion place the onion, sliced beetroot and mozzarella and drizzle each parcel with olive oil and add a pinch of thyme and oregano to each parcel and season with salt and pepper (saving a little for the pastry)
  3. Gather the filo pastry together by scrunching lightly on top until sealed and covered. Drizzle a little olive oil over each parcel and sprinkle with the remaining herbs. Before placing in the oven check the pastry looks secure and isn’t opening in any places. Transfer onto a baking tray on grease proof paper and put in the oven for 10 minutes, or until pastry is golden brown and crispy.
  4. While the parcels are in the oven prepare the greens. The green beans will need to be boiled for around 1 minute until slightly soft. To ribbon the courgette I used a vegetable peeler.
  5. In a frying pan, add the olive oil, thyme and garlic and fry for one minute on a medium heat. Add the beans and courgette and cook for a further 3 minutes, or until the courgette starts to colour and soften. Squeeze on the fresh lemon juice, season and transfer to a serving dish.