Spicy Vegetable Rolls - cooking recipe

Ingredients

2 oz brown rice
1 tbsp wild rice
2 None zucchini, trimmed, halved, sliced
2 None Japanese eggplants, halved, sliced
1 None onion, sliced into wedges
1/4 cup oil
4 oz canned chickpeas, rinsed, drained
3.5 oz roasted peppers, sliced
1/2 tbsp harissa paste
5.25 oz baby spinach
3.5 oz halloumi cheese, diced
1/3 cup pine nuts, toasted
16 sheets filo dough
2 None eggs, lightly beaten
2 tbsp za'atar spice
None None minted yogurt, to serve
None None lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease and line a baking tray with parchment paper.
Combine rice. Cook in boiling salted water for 30-35 mins, until tender. Drain.
Heat a large, nonstick frying pan over high heat. Toss together zucchini, eggplants and onion in oil. Season. Working in batches, cook vegetables for 2-3 mins per side, until just tender. Return all vegetables in pan. Add chickpeas, peppers and harissa. Cook for 1-2 mins, until fragrant. Combine with rice and let cool. Add spinach, cheese and pine nuts. Set aside.
Working quickly, layer 4 sheets of filo dough together, lightly coating each with oil. Spoon 1/4 of vegetable mixture along long edge of pastry, leaving a 1 inch border. Brush edges with egg, folding in sides to enclose filling. Roll up tightly to form a log then shape into a coil. Transfer to prepared tray. Brush with egg and sprinkle with 2 tsp za'atar spice. Repeat with remaining filo dough and filling. Bake for 10-15 mins, until golden and crisp.
Serve with yogurt and lemon wedges.