Quinoa and Lentil Strudel from The Times Cookbook by Frances Bissell

Ingredients

• 2 oz / 60 g fresh breadcrumbs
• 2 leeks (white parts only), trimmed and sliced
• 4 tbsp extra virgin olive oil
• 2 oz / 60 g butter
• 2 oz / 60 g almonds, finely chopped
• 12 ripe black olives, pitted and chopped
• 3 ripe tomatoes, peeled, deseeded and chopped
• 4 oz / 110 g shiitake mushrooms, sliced
• 2–3 garlic cloves, peeled and crushed
• finely chopped basil, chervil or coriander
• finely chopped parsley
• 2 tsp green peppercorns
• 6 large sheets filo pastry
• 6 oz / 170 g quinoa, cooked and cooled
• 6 oz / 170 g green or Puy lentils, cooked and cooled
• 1 mozzarella cheese, diced
• 3 oz / 85 g pinenuts, toasted