monbento Chef
4 years ago

20 min


  • 100 g medium semolina
  • 2 sheets of filo pastry
  • 50 g baby spinach
  • 30 g goat’s cheese
  • 1 courgette
  • 1 clove of garlic
  • 2 cobs of baby corn
  • 1 scallion
  • 5 prunes
  • 5 apricots
  • 2 Tbsp. olive oil
  • 1 cup orange or lime juice
  • 1 tsp ras el hanout
  • 1 Tbsp. raisins
  • Sea salt, black pepper

Cook the semolina in boiling salted water (Moisten the semolina with a bit of olive oil before cooking.)

Dice the scallion finely. Sweat in a frying pan with a tablespoon of olive oil, the diced garlic, spices and raisins, as well as the coarsely chopped fruit.

Add this preparation to the semolina and mix well (removing any seeds). Season to taste; orange or lime juice are delicious.

Spread this preparation onto the filo pastries and fold into triangles. Caramalise in a drizzle of olive oil in the frying pan.

Slice the courgette and the baby corn. Brown quickly in the same frying pan as the filo pastries.
Combine with the baby spinach and add the crumbled goat’s cheese.

Season with a bit of olive oil, sea salt and black pepper.

A mint and coriander vinaigrette can be a delicious alternative for this vegetarian dish.