Mark’s Red Pepper, Pumpkin and Mozzarella Catherine Wheels

Serves 12


2 packages cream cheese, softened

200 grated mozzarella cheese

1 bunch of basil

500g cooked lentils

4 roasted red peppers

1 sheet of puff pastry

1 roasted pumpkin


1. Preheat the oven to 180 degrees.

2. Roast 4 red peppers over a flame, cover and leave for 5 mins then remove the skins and discard the seeds

3. Mix the cream cheese and grated mozzarella together and season

4. Cook the lentils

5. Roast the pumpkin for 40 mins to remove excess water

6. Once golden brown, remove the skin from the pumpkin and cut up into small chunks

7.  Cut the peppers into thin strips and lay over the pastry sheet

8.  Cover the peppers with the pumpkin, and cream cheese and mozzarella mix

9.  Sprinkle with ripped basil leaves

10.  Roll up the pastry like a swiss roll

11.  Cut into 4cm slices

12. Egg wash the pastry and bake at 180c until golden brown.

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