Bosnian burek

Ingredients

• 200 g soya mince, soaked if using dried
• 200 g calcium-set firm tofu, pressed
• 1 red onion, peeled and diced
• 2 cloves garlic, peeled and chopped
• Black pepper, to taste
• 250 g pack filo pastry
• 50 g reduced fat vegan margarine, melted
• 100 g soya yoghurt
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 tbsp chopped flat leaf parsley
• 100 g brown rice (dry weight), to serve
• 4 red peppers, roasted

For the crunchy vegetable salad

• 80 g grated carrot
• 80 g tomato
• 80 g iceberg lettuce

Method

1. Mix together the soya mince, tofu, red onion and garlic and season.
2. Lay the sheets of filo pastry out so they overlap and form a length of 4' long, adding layers on top of each other. Spread the soya mince mix all along one long edge of the filo leaving a 3" gap to the other long edge. Fold the 3" of filo over the top of the soya mince then press down to firm up. Roll up into a long sausage shape. Starting at one end, twist up and roll to form a pinwheel.
3. Place this onto a lined baking sheet. Brush with the melted margarine and bake in a preheated oven on a medium heat until golden and crisp.
4. Mix together the soya yoghurt, coriander, paprika and flat leaf parsley to make a dressing.
5. Serve the burek with the brown rice, roasted peppers, salad and dressing.