Lentil, Leek, Pumpkin & Goats Cheese Strudel – The Source Bulk Foods

Ingredients

• 1 cups French Green Lentils (put in saucepan with 2 cups water, bay leaf and salt, bring to boil, gently simmer for 20-30mins then drain)
• 1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
• Olive oil spray
• 1 tbs olive oil
• 3 leeks, trimmed, washed, thinly sliced
• 6 sheets filo pastry
• 50g butter, melted
• 1 x 120g pkt goat’s cheese or one Meredith Valley jar, crumbled
• 1/2 tsp cumin seeds