Mediterranean Vegetable Ring

January is the month where healthy inspired meals can be found everywhere. So this week I thought I would share a veg-tastic recipe that I love no matter what season it is. Serve with chips in the winter and a side salad and garlic bread in the summer, it’s delicious.

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This array of vegetables is mixed with two types of cheese and wrapped in croissant dough. It’s messy and fiddly to put together, but it’s a simple recipe and it looks fantastic.

Now I used tins of croissant dough which can be found in supermarkets alongside other ready roll pastries and you will need 2 tins to ensure you have enough. You may have some dough leftover but that’s fine as it means you can have some fresh croissants for the morning. So if you would like to give this recipe go then please find the recipe below.

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Mediterranean Vegetable Ring

Ingredients:

½ red pepper, seeded

2 spring onions

85g / 3oz broccoli florets

85g / 3oz baby spinach leaves

35g / 1¼ oz pitted black olives

55g / 2oz feta cheese, crumbled

115g / 4oz mozzarella cheese, grated

1 clove garlic, pressed

Few fresh basil leaves (optional)

2 tbsp pine kernels (pine nuts)

1 lemon

30ml / 2 tsbp mayonnaise

2 packets (240g each) chilled fresh ready to bake dough for 6 croissants

How to…

Preheat the oven to 190°C

Chop the red pepper and thinly slice the spring onions and spinach

Then slice the olives and place it altogether in a mixing bowl

Add the feta and mozzarella cheeses; garlic, broccoli and pine nuts

Using a lemon zester, zest the lemon to measure 1 teaspoon and then juice the lemon to give 1 tablespoon of juice. Add the zest and juice with the mayonnaise to the vegetable mixture and mix well

Unroll the croissant dough and separate into 12 triangles. Arrange the dough triangles in a circle with the wide ends of the triangles overlapping in the centre and the pointed ends towards the outside (there should be about a 13cm / 5 inch opening in the centre)

Then gently press the edges of the triangles where they meet together to seal

imag0192Spoon the vegetable mixture evenly onto the widest ends of each dough triangle

Bring the points of the triangles up over the filling and tuck them under the wide ends of the dough at centre of the ring (filling should not be completely covered)

imag0196imag0198_1imag0200_1Bake 25 – 30 minutes, or until deep golden brown

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