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Moroccan-spiced carrot hummus with pickled carrots and flatbreads

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Asparagus-and-mozzarella phyllo tart

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Asparagus-and-mozzarella phyllo tart

Name: Moroccan-spiced carrot hummus with pickled carrots and flatbreads
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Side Servings
Ingredients: carrots, peeled and cut into chunks 500g,garlic cloves, unpeeled 3 - 4,extra virgin olive oil, plus extra for moistening 4T,chickpeas 1 x 400 gcan,tahini 1⁄4 cup,lemon juice 2T,water 1⁄4 cup,ground cumin 1⁄2 t,ground ginger 1⁄2 t,ground coriander 1⁄4 t,chilli powder 1⁄4 t,Ground allspice, a good pinch ,Sea salt and freshly ground pepper, to taste ,Microcoriander, for sprinkling ,Flatbreads, for serving ,For the Moroccan pickled carrots: ,white wine vinegar 2⁄3cup,water 7T,sugar 4T,salt 1⁄2 t,white mustard seeds 1 1⁄2 t,bay leaves 2,cloves 4,harissa paste 1T,Woolworths rainbow carrots, peeled and shaved into strips 400g

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 sheets frozen phyllo pastry, thawed
100 g butter, melted
Sea salt and freshly ground black pepper, to taste
2 x 150 tubs bocconcini, sliced
170 g asparagus, blanched

Method

Preheat the oven to 200°C. Brush each sheet of phyllo with melted butter and layer each sheet on top of one another.

Cut into 6 long rectangles, season and top with half the sliced mozzarella.

Bake for 15–20 minutes, or until golden. Top each tart with the asparagus and remaining mozzarella for the last 5 minutes of cooking time.

Serve immediately.

Cook's note: Defrost the phyllo 45 minutes beforehand. Assemble the tart and place it in the oven half an hour before you want to serve it piping hot.

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Asparagus-and-mozzarella phyllo tart

Asparagus-and-mozzarella phyllo tart

Ingredients

Method