BUTTERNUT SQUASH FILO SNAKE WITH HARISSA YOGHURT, SMASHED RADISH & MINT SALAD

40 MIN + PREP TIME
Masterclass
Vegetarian

INGREDIENTS:

Serving amount:
  • Filo pastry
  • 1 cumin ground sachet
  • 1 ATLAS harissa yoghurt tub
  • 1 pumpkin seeds sachet
  • 1 butternut squash piece
  • 1 radish bunch
  • 1 red onion
  • 2 garlic cloves*
  • 1 mint bunch

Pantry staples: Salt, olive oil 

Allergens: Onion, wheat, garlic, dairy, gluten

Specialied equipment: Lined baking tray, pastry brush, microplane/zester (optional) 

Chef's note: The Moroccan m’hanncha (the snake) is a sweet dish that is made using warqa (Moroccan pastry), almond paste and cinnamon. This is our Atlas Masterclass take with a savoury version made using butternut squash and filo pastry. 

* Garlic is to be split across various other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Wash the vegetables. Cut the butternut squash into 1cm dice. Seperate the radish leaves from the radish bulb. Thinly slice the onion. Mince 1 garlic clove* per person. Pick some of the mint leaves. 

2. Cook the squash 

Coat the butternut squash in olive oil, cumin and salt and place on a lined baking tray. Place in the preheated oven for 15 minutes or until soft. Once cooked, remove the butternut squash and increase the oven to 210C. 

3. Cook the filling 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion and cook for 8-10 minutes or until softened and caramelised. Add the garlic and cook for 30 seconds or until aromatic. Add the roasted butternut squash, half of the pumpkin seeds and stir to break down some of the squash. Season with salt. 

4. Fill the filo snake 

Lay out 4 sheets of filo side by side, overlapping each sheet about half way. Lightly brush with oil between the overlaps to create a long sheet. Lightly brush the surface and top with another layer of filo to create a thicker sheet. Add the filling about 2cm away from the bottom edge and 2cm away from each side along with half of the mint and radish leaves. If cooking for four or more people, it is recommended that you make 2 or 3 filo snakes. 

5. Roll the snake 

Carefully roll the filo away from you to enclose the mixture and to create a long snake. With the seam side down, slowly and loosely wind up the snake into a coil. The pastry may tear a little but do not worry as long as you finish with a coil shape. Carefully place the filo snake coil onto a lined baking tray. 

6. Bake the filo snake 

Lightly brush the top of the filo snake with olive oil and top with the remaining pumpkin seeds and salt to taste. Place in the oven for 10 minutes or until golden and crisp. 

7. Make the salad 

Meanwhile, squash each of the radish bulbs using something flat and sturdy such as a mortar or rolling pin. Add to a bowl along with the remaining mint leaves and radish leaves (raw radish leaves may taste bitter to some so give one a taste before you add it all in). Season with salt and olive oil. 

8. To serve 

Divide the filo snake and radish salad between serving plates. Serve with the harissa yoghurt.