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Moroccan Tart

Time
50 minutes
Serves
4
Calories
310

Ingredients

  • 3 sheets filo pastry
  • 250g lean turkey mince
  • 50g eggplant, finely diced
  • 1 small zucchini, finely diced
  • 2 tsp ground coriander
  • 5 tsp ground cinnamon
  • 3 tsp ground cum
  • 1 tsp garam masala
  • 1 x 400g tin chickpeas, drained
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • ½ tbsp. lemon zest
  • 20g pine nuts, toasted
  • 50g low fat feta
  • 1 orange, cut into segments
  • 2 cups baby spinach
  • 50g alfalfa sprouts

Method

  1. Preheat oven to 180oC
  2. Line a rectangular tart tin or slice tin with filo pastry. Fold down any excess.
  3. In a non-stick pan, fry the turkey mince, spices, eggplant and zucchini until meat is cooked through. Remove from heat.
  4. Use a fork to mash the chickpeas, add in the garlic, lemon juice and zest. Add the meat mixture and stir until combined. Place on top of the pastry.
  5. Sprinkle feta and roasted pine nuts. Bake for 30 mins or until pastry is golden and crunchy.
  6. Combine the baby spinach, orange segments and alfalfa sprouts. Squeeze a little extra lemon juice over salad and season with salt and pepper.