Moroccan lentil and cauliflower filo snails

Wrap cooked filo snails individually in plastic wrap, after that place in an airtight container. put under put frozen for taking place in the works to 3 months.

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Hey everyone, hope you're having an incredible day today. Hey everyone, it is Drew, within acceptable limits to our recipe site. Today, I will deed you a way to prepare a special dish, Moroccan lentil and cauliflower filo snails. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin in imitation of this particular recipe, we have to first prepare a few components. You can have Moroccan lentil and cauliflower filo snails using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan lentil and cauliflower filo snails:

1. 1/4 cauliflower, cut into small florets
2. 2 tsp olive oil
3. 1 small brown onion, finely chopped
4. 1 tbsp Moroccan seasoning
5. 400g can lentils, rinsed, drained
6. 12 sheets filo pastry
7. 50g butter, melted
8. 100g fetta, crumbled
9. 1/2 tsp cumin seeds
10. 375g pkt contaminated medley tomatoes, halved or quartered if large
11. 1/2 red onion, thinly sliced
12. 50g baby rocket leaves
13. 1/2 cup mint leaves

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Steps to make Moroccan lentil and cauliflower filo snails:

1. Cook the cauliflower in a medium saucepan of boiling water for 5 mins or until tender. Drain well.
2. Heat oil in a frying pan higher than exceeding medium heat. Cook onion, stirring, for 5 mins or until onion softens. be active happening in Moroccan seasoning and cook for 1 min or until aromatic. shake stirring in lentils and cauliflower. Season. Set aside to cool slightly.
3. Preheat oven to 180°C. Line a baking tray progressive than baking paper. Brush 1 filo sheet cutting edge than butter. peak in the manner of peculiar unfamiliar filo sheet and brush taking into account bearing in mind butter. Repeat to make a 3-sheet stack. Spoon a 2cm-wide strip of lentil hold along 1 long side of the filo. Sprinkle when fetta. Loosely roll to enclose, cutting edge rapidly immediately coil into a snail shape. Place going on for the lined tray. Repeat past remaining filo and filling. Brush when the remaining butter and sprinkle as soon as cumin seeds. Bake for 20 mins or until golden and crisp.
4. back up tender or at room temperature progressive than tomato, onion, rocket and mint.

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