Still, you can get lovely new season beetroot at the moment and the farmers’ market this weekend had fennel bulbs still avaialble. You’d have to use frozen peas for the salad, or hang on to this recipe until next summer!
Ingredients for Filo Parcels (makes six parcels – one per person with salad for a main meal)
1 pack filo pastry
150g soft goats cheese
4 small fresh beetroot
1 fennel bulb
2 red onions
1 tsp cumin seeds
6 tbsp single cream
Ingredients for Pea, mint and quinoa salad
120g quinoa + 360ml water
250g fresh peas (shelled weight)
15 cherry tomatoes
10 fresh mint leaves
1 tbsp fresh parsley leaves
1 tbsp fresh coriander
1 tbsp olive oil
Juice half of a lemon
1 tsp salt, pepper to taste
Slice the vegetables into good size chunks, and lay out on baking trays brushed with olive oil (you will probably need two trays). Drizzle on some more olive oil and sprinkle on the cumin seeds. Cook for around 30 minutes at 180 degrees, or until soft and browning.
Open out the filo pastry sheets and cut each in half to form a square. You should have 12 squares or there about – you’ll need two pieces per parcel. Lay out one sheet, brush on some melted butter, then lay a second over the top at a 45 degree angle. Place a sixth of your vegetables in the middle, with a sixth of your cheese. Spoon over a tbsp of cream, then crumple up the edges to form a basket. Brush on some more butter around the edges of your parcel. Repeat for all six parcels.
Cook in the pre-heated oven for 15 – 20 mins until the pasty is browning.
To make the salad
Pour the water over the quinoa and bring to the boil, simmer for about 20 mins or until the water is completely absorbed and the quinoa tender. In a separate pan, cover over the fresh peas with water, then bring to the boil and cook for one minute only. Drain and sluice with cold water. Chop the herbs and mix into the cooked quinoa with the peas, tomatoes, oil and lemon, and salt and pepper. Serve straight away, or leave to cool and eat later!