Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
- 2 bunch asparagus, to serve
- 1 handful small basil leaves
- 1 large red capsicum, , deseeded and sliced into strips
- 1 red onion, thinly sliced
- 3 zucchini, halved lengthways and cut crossways into 2cm-thick slices
- 5milliliter virgin olive oil spray
- 80grams reduced-fat feta
- 400grams no added salt lentils, drained
- 12 filo pastry
- 2tablespoons pine nuts, toasted
- 200grams Solanato tomatoes, halved
- 1 clove garlic
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
20.4grams
Fat
10.1grams
Carbs
62.2grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 220°C. Line a baking tray with baking paper. Combine zucchini with capsicum, onion and garlic on tray and spray with oil. Cook for 10 minutes or until just softened. Reduce oven to 200°C.
Step 2 of 2
Meanwhile, grease a 21x30cm shallow baking pan. Lightly spray each filo sheet with oil and layer on top of each other. Place in pan, spread lentils over pastry and top with roast vegetables and tomato. Bake for 15 minutes or until pastry is golden. Crumble feta over tart. Top with basil leaves and pine nuts. Slice and serve with asparagus.
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