Curried Cauliflower and Broccoli Cheese Filo Pie With Rocket and Tomato Salad

Preheat oven to 200°C. Peel and mince garlic. Cut broccoli and cauliflower into florets. Toss broccoli and cauliflower with some olive oil, garlic, mild curry powder, salt and pepper. Place on a baking tray and bake in the oven for 15 minutes or until veg starts to brown.

Add half the butter to a saucepan, melt over low heat. Add flour and stir for 1-2 minutes until it darkens slightly to a nutty shade. Add the milk, ¹⁄₂ a cup at a time, whisking well between additions and bring back to gentle simmer. Once the milk has been added cook for a further minute. Add in tasty cheese and seasoning to taste.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter. Lay sheets in the cake pan, overlapping so all the sides are well covered.

Spoon half cheese sauce into the base of the filo pie and arrange cauliflower and broccoli on top. Spoon over remaining sauce, then fold over the overhanging filo so that it creates a messy border around the edges, leaving the middle of the pie exposed. Brush filo with remaining butter. Bake for 15 minutes until the filo is crisp and golden.

Zest the lemon. Mix together a squeeze of lemon juice, olive oil and salt and pepper. Dress the rocket and sliced cherry tomatoes with the lemon dressing (to taste). Remove the filo pie from the tin and sprinkle lemon zest over the pie. Cut into wedges and divide between plates and serve with salad on the side.

Preheat oven to 200°C. Peel and mince garlic. Cut broccoli and cauliflower into florets. Toss broccoli and cauliflower with some olive oil, garlic, mild curry powder, salt and pepper. Place on a baking tray and bake in the oven for 15 minutes or until veg starts to brown.

Add half the butter to a saucepan, melt over low heat. Add flour and stir for 1-2 minutes until it darkens slightly to a nutty shade. Add the milk, ¹⁄₂ a cup at a time, whisking well between additions and bring back to gentle simmer. Once the milk has been added cook for a further minute. Add in tasty cheese and seasoning to taste.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter. Lay sheets in the cake pan, overlapping so all the sides are well covered.

Spoon half cheese sauce into the base of the filo pie and arrange cauliflower and broccoli on top. Spoon over remaining sauce, then fold over the overhanging filo so that it creates a messy border around the edges, leaving the middle of the pie exposed. Brush filo with remaining butter. Bake for 15 minutes until the filo is crisp and golden.

Zest the lemon. Mix together a squeeze of lemon juice, olive oil and salt and pepper. Dress the rocket and sliced cherry tomatoes with the lemon dressing (to taste). Remove the filo pie from the tin and sprinkle lemon zest over the pie. Cut into wedges and divide between plates and serve with salad on the side.

Preheat oven to 200°C. Peel and mince garlic. Cut broccoli and cauliflower into florets. Toss broccoli and cauliflower with some olive oil, garlic, mild curry powder, salt and pepper. Place on a baking tray and bake in the oven for 15 minutes or until veg starts to brown.

Add half the butter to a saucepan, melt over low heat. Add flour and stir for 1-2 minutes until it darkens slightly to a nutty shade. Add the milk, ¹⁄₂ a cup at a time, whisking well between additions and bring back to gentle simmer. Once the milk has been added cook for a further minute. Add in tasty cheese and seasoning to taste.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter. Lay sheets in the cake pan, overlapping so all the sides are well covered.

Spoon half cheese sauce into the base of the filo pie and arrange cauliflower and broccoli on top. Spoon over remaining sauce, then fold over the overhanging filo so that it creates a messy border around the edges, leaving the middle of the pie exposed. Brush filo with remaining butter. Bake for 15 minutes until the filo is crisp and golden.

Zest the lemon. Mix together a squeeze of lemon juice, olive oil and salt and pepper. Dress the rocket and sliced cherry tomatoes with the lemon dressing (to taste). Remove the filo pie from the tin and sprinkle lemon zest over the pie. Cut into wedges and divide between plates and serve with salad on the side.

Preheat oven to 200°C. Peel and mince garlic. Cut broccoli and cauliflower into florets. Toss broccoli and cauliflower with some olive oil, garlic, mild curry powder, salt and pepper. Place on a baking tray and bake in the oven for 15 minutes or until veg starts to brown.

Add half the butter to a saucepan, melt over low heat. Add flour and stir for 1-2 minutes until it darkens slightly to a nutty shade. Add the milk, ¹⁄₂ a cup at a time, whisking well between additions and bring back to gentle simmer. Once the milk has been added cook for a further minute. Add in tasty cheese and seasoning to taste.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter. Lay sheets in the cake pan, overlapping so all the sides are well covered.

Spoon half cheese sauce into the base of the filo pie and arrange cauliflower and broccoli on top. Spoon over remaining sauce, then fold over the overhanging filo so that it creates a messy border around the edges, leaving the middle of the pie exposed. Brush filo with remaining butter. Bake for 15 minutes until the filo is crisp and golden.

Zest the lemon. Mix together a squeeze of lemon juice, olive oil and salt and pepper. Dress the rocket and sliced cherry tomatoes with the lemon dressing (to taste). Remove the filo pie from the tin and sprinkle lemon zest over the pie. Cut into wedges and divide between plates and serve with salad on the side.

Preheat oven to 200°C. Peel and mince garlic. Cut broccoli and cauliflower into florets. Toss broccoli and cauliflower with some olive oil, garlic, mild curry powder, salt and pepper. Place on a baking tray and bake in the oven for 15 minutes or until veg starts to brown.

Add half the butter to a saucepan, melt over low heat. Add flour and stir for 1-2 minutes until it darkens slightly to a nutty shade. Add the milk, ¹⁄₂ a cup at a time, whisking well between additions and bring back to gentle simmer. Once the milk has been added cook for a further minute. Add in tasty cheese and seasoning to taste.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter. Lay sheets in the cake pan, overlapping so all the sides are well covered.

Spoon half cheese sauce into the base of the filo pie and arrange cauliflower and broccoli on top. Spoon over remaining sauce, then fold over the overhanging filo so that it creates a messy border around the edges, leaving the middle of the pie exposed. Brush filo with remaining butter. Bake for 15 minutes until the filo is crisp and golden.

Zest the lemon. Mix together a squeeze of lemon juice, olive oil and salt and pepper. Dress the rocket and sliced cherry tomatoes with the lemon dressing (to taste). Remove the filo pie from the tin and sprinkle lemon zest over the pie. Cut into wedges and divide between plates and serve with salad on the side.

Preheat oven to 200°C. Peel and mince garlic. Cut broccoli and cauliflower into florets. Toss broccoli and cauliflower with some olive oil, garlic, mild curry powder, salt and pepper. Place on a baking tray and bake in the oven for 15 minutes or until veg starts to brown.

Add half the butter to a saucepan, melt over low heat. Add flour and stir for 1-2 minutes until it darkens slightly to a nutty shade. Add the milk, ¹⁄₂ a cup at a time, whisking well between additions and bring back to gentle simmer. Once the milk has been added cook for a further minute. Add in tasty cheese and seasoning to taste.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter. Lay sheets in the cake pan, overlapping so all the sides are well covered.

Spoon half cheese sauce into the base of the filo pie and arrange cauliflower and broccoli on top. Spoon over remaining sauce, then fold over the overhanging filo so that it creates a messy border around the edges, leaving the middle of the pie exposed. Brush filo with remaining butter. Bake for 15 minutes until the filo is crisp and golden.

Zest the lemon. Mix together a squeeze of lemon juice, olive oil and salt and pepper. Dress the rocket and sliced cherry tomatoes with the lemon dressing (to taste). Remove the filo pie from the tin and sprinkle lemon zest over the pie. Cut into wedges and divide between plates and serve with salad on the side.