Savoury strudel with sage, squash and Looye JOYN tomatoes

METHOD

1. Peel the squash and cut into slices. Cut the leek into wafer-thin rings and the cavolo nero into strips. Crumble the feta and slice the Looye JOYN tomatoes.

2. Add the pumpkin slices to a pan with plenty of salted water and boil for 10 minutes. Drain well.

3. Pre-heat the oven to 180°C.

4. Heat a splash of olive oil in a frying pan and briefly fry the leeks for 2 minutes. Add the cumin powder, paprika and garlic and gently fry for 3 minutes. Add the pumpkin and cavolo nero and fry for 5 minutes. Stir regularly.

5. Lay a roll of puff pastry flat on a baking tray lined with parchment paper. Place a layer of Looye JOYN tomatoes in the centre of the puff pastry. Leave the edges free. Spoon the fried vegetable mixture on top. Divide the feta over the pumpkin mixture. Place the second roll of puff pastry over the filling. Press the edges closed and fold them inwards. Poke a few holes in the top with a fork to allow the hot air to escape during baking and avoid the strudel from bursting open. Lightly beat the egg and brush the edges of the puff pastry with it. Bake the vegetable strudel in the oven for 25 minutes until golden brown.

6. In the meantime, fry the sage leaves in a hot frying pan with some olive oil until crispy.

7. Cut the strudel into pieces and garnish with the crispy sage.