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Roasted Vegetable Couscous and Slipcote Cheese Strudel

A flavorful vegetarian strudel featuring roasted peppers, zucchini, aubergine, and caramelized onions mixed with couscous and soft sheep's milk cheese.

BakingVegetarianDinnerMain CourseVegetable
Estimated Nutrition
Calories
1063.1
kcal / serving
4252.4 kcal total
Carbs
114.7g
per serving
458.9 g total
Fat
54.6g
per serving
218.4 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Sugar
for caramelizing onions
CondimentsSauces
1
tbsp
Vegetable Bouillon
powder or paste
0.5
tsp
Cider Vinegar
Dairy
400
g
Slipcote Cheese
soft sheep's milk cheese
1
piece
Egg
beaten
50
g
Salted Butter
melted
50
g
Unsalted Butter
melted
Fruits
1
piece
Lemon
zest and juice
GrainsCereals
125
g
Couscous
350
g
Strong White Flour
sieved
NutsSeeds
1
tbsp
Oregano
dried
1
tbsp
Chilli Flakes
dried
1
1
Salt And Freshly Ground Black Pepper
to taste
1
handful
Flat leaf Parsley
chopped
1
handful
Basil
chopped
OilsFats
3
tbsp
Olive Oil
for roasting, frying, and drizzling
2
tbsp
Groundnut Oil
Vegetables
2
piece
Romano Peppers
chopped into 2.5cm pieces
2
piece
Courgettes
chopped into 2.5cm pieces
1
piece
Aubergine
chopped into 2.5cm pieces
100
g
Cherry Tomatoes
on the vine
2
piece
Red Onions
finely chopped

Method

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