Roast Vegetable Salad - Chef Recipe by Brittney Gower
Deliciously roasted vegetables combined with tandoori chicken make this an irresistible salad for an...
200g log of firm goats' cheese
4 sheets of filo pastry
50g butter, melted
40g fruit paste, such as quince, plum or apple
10g finely shaved black truffle
Preheat the oven to 180 C and line a baking tray with baking paper.
Using a sharp knife, cut the cheese cross ways into four rounds. Place a sheet of filo on a clean surface and brush with butter. Top with the remaining sheets of filo, brushing each one with butter as you go. Cut the pastry sheet into four rectangles by cutting it in half length ways and then cross ways.
Place a heaped teaspoon of fruit paste at one end of each pastry rectangle. Top with a round of goat's cheese and a sprinkling of shaved truffle, then roll up to enclose. Brush with butter and place on the prepared tray, seam-side down. Bake for 20-25 minutes or until golden brown.
Serve immediately scattered with extra truffle as a light meal.
Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99
Photo Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99