Vegetable Strudel

Ingredients

• 150 g chickpeas (drained weight; canned)
• 1 Garlic clove
• 1 tbsp tahini (jar)
• 5 tbsp olive oil (50 ml each)
• 1 tsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 bulb fennel
• 1 red bell pepper
• 1 small onion
• 60 g black olives (pitted)
• 150 g cherry tomatoes (red and yellow)
• 2 tbsp fresh chopped basil
• 150 g filo dough
• 1 tbsp sesame seeds (black and white)

Instructions

1. 1.

   Preheat oven to 200°C (fan 180°C; gas: level 2-3). For the chickpea cream, blend chickpeas with the peeled garlic clove, sesame paste, 1 tbsp oil, 1 tsp lemon juice, a pinch of salt and pepper until smooth.

2. 2.

   Wash, trim and dice the fennel. Wash the bell pepper, halve it, remove seeds and chop finely. Peel and finely mince the onion. Sauté the vegetables in a pan with 2 tbsp oil over medium heat for about 5 minutes.

3. 3.

   Drain the olives and slice them into rings. Rinse the tomatoes, pat dry and halve them. Shake basil leaves dry and pluck them from stems. Mix tomatoes, olives and basil into the cooked vegetables, remove from heat and season with lemon juice, salt and pepper.

4. 4.

   Lay 4-5 sheets of filo dough on a baking tray lined with parchment paper and brush each sheet with oil. Spread the chickpea cream in the center, leaving a 2-3 cm border. Distribute the vegetable mixture over it, fold in the sides and roll the dough into a strudel. Place seam side down and brush with oil.

5. 5.

   Sprinkle sesame seeds on top and bake in the oven for about 30 minutes until golden brown. Remove the strudel from the oven and serve hot, cut into pieces.

6. 6.