Minty yoghurt



To make minty yoghurt

  1. Place all ingredients into a bowl and stir to combine.

To make the triangles

  1. Pre-heat your KAMBROOK electric frypan on dial 4 until the orange light is no longer illuminated.
  2. Add the vegetable oil, garlic and shallots and sauté for 1 minute then add the kale, spinach, paprika, salt and pepper and sauté for 3 minutes.
  3. Turn the electric frypan off at the dial and remove the spinach and kale mixture using silicon tipped tongs and place into a large bowl and add the egg, haloumi, fetta and parmesan.

TIP: When using filo – keep the filo that is waiting to be used, covered with a dry tea towel, then place a damp tea towel on top of the dry tea towel – this is to avoid the filo drying out whilst you are making the triangles.

  1. Prepare a container by lining with non-stick paper or plastic.
  2. Lay out one sheet of filo pastry and then brush the filo pastry with the melted butter and then lay a second sheet of filo on the buttered filo pastry and butter the second sheet of filo pastry then lay a third sheet of filo on top of the buttered second sheet of filo.
  3. Turn your buttered filo pastry to be landscape view and then cut the buttered pastry into 4 strips. Butter the top end of the strip and place 1 tbsp of mixture onto the closest end of the strip and fold diagonally over and continue to fold until the triangle is complete.
  4. Butter the top and place into the prepared container and continue until the triangles are complete.
  5. When the mixture is depleted – pre-heat the KAMBROOK electric frypan on dial 3 until the orange light is no longer illuminated. Place the 12 of the triangles into the electric frypan and cook each side for 2 ½ minutes.
  6. Remove the triangles using silicon tipped tongs and continue until triangles are depleted.
  7. Serve with minty yoghurt