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To Prep:

  • Butternut 1 kg
  • Onions, red 500 g
  • Coriander, fresh, chopped for garnish 20 g
  • Feta cheese 300 g
  • 350g Tinned Lentils
  • Butter 100 g

To Cook:

  1. To Prep:

    20 minutes
    • Preheat the oven to 180ºC.
    • Cube the butternut (1 cm).
    • Cube the red onions (1 cm).
    • Place the butternut in a baking tray. Add the red onions and 100 g butter, and season with the Robertsons Veggie Seasoning.
    • Roughly chop the coriander.
    • Cube the feta cheese.
    • Wash and drain the liquid off the lentils.
  2. To Cook:

    45 minutes
    • Cover the butternut with foil, with the non-shiny side facing up. Bake in the oven for 15 minutes. Peel off the foil and bake for an additional 15 minutes or until the butternut is soft. Set aside to cool.
    • In a bowl, place the butternut, coriander, feta and lentils, and gently mix together with the Hellmann’s Tangy Mayonnaise and Knorr Sweet Chilli Sauce.
    • Melt 50 g of butter. Cut one sheet of the phyllo pastry in half. Brush one sheet, place another one on top and brush again.
    • Place 120 g of the butternut mixture on the brushed phyllo pastry. Roll it up to resemble a cracker, then pinch the edges using your fingers so that it resembles a Christmas cracker.
    • Place the crackers on a greased baking tray, brush each cracker with a little more melted butter, then place in the fridge to chill and firm up, ±30 minutes.
    • Bake in a preheated oven at 180ºC for ±10 minutes or until the phyllo pastry is crispy and golden brown.
  3. To Serve:

    • Serve with the sliced turkey.

  4. Top Tip:

    • The filling can be served as a salad on a bed of rocket leaves. Place the crackers in a lasagne dish, sprinkle with cheese and gratinate to serve as a vegetarian dish.