Gozleme

Ingredients

• ½ cup olive oil
• 1 butternut pumpkin, sliced
• ½ tsp ground cumin
• 2 large zucchini, sliced lengthways
• 500g natural greek yoghurt
• 1 tsp sea salt
• 500g wholemeal self-raising flour
• Extra flour for the bench
• 120g baby spinach, washed and dried
• 80g fetta
• 80g haloumi, grated
• Sea salt
• Cracked black pepper
• ½ tsp smoked paprika
• 1 lemon, cut into wedges

Directions

1. Pre-heat the KAMBROOK banquet frypan to 9, drizzle a little olive oil in it. Lay the pumpkin in the frypan, season with salt and pepper and cook for 2-3 minutes both sides or until golden brown. Remove the pumpkin and put aside and let cool. Allowing the frypan to heat up again, lay the zucchini in the frypan, season with salt and pepper and cook for 2-3 minutes both sides. Remove and put aside and let cool. Turn the frypan off.
2. In a large bowl place the yoghurt and salt, stir the flour into the yoghurt until it comes together. When combined, knead on a floured bench to form a ball. Let the dough rest for 15 minutes. After the dough has rested, divide the dough up into 4. Roll each piece of dough into a 30 x 30cm rectangle, very thinly.
3. Place a quarter of the spinach over half of each rectangle. Divide the cooked pumpkin, zucchini, haloumi and fetta over the spinach and fold the other half of the pastry over the top of the vegetables, press the edges to seal.
4. Pre-heat the banquet frypan to 9 and drizzle with a little olive oil. Place the gozleme in the frypan and sprinkle the pastry with smoked paprika. Brush the top with olive oil and cook for 2-3 minutes each side or until a golden and crisp.
5. Remove using a large silicon spatula. Slice and serve with lemon wedges.