1 pkg ( 225 g) 10 by 11 inches puff pastry, pre-rolled sheet
2 Tbsp oil
2 small zucchini, sliced
2 garlic cloves, minced
pinch sea salt and ground pepper
3/4 cup cooked split red lentils
1/2 cup feta cheese, crumbled
4 green onions, light green and white parts only, thinly sliced
1 Tbsp mayonnaise
1 Tbsp finely chopped fresh dill
1 Tbsp lemon zest
1/4 tsp. ground black pepper
1 cup cherry tomatoes, yellow and red, cut in half
extra virgin olive oil, for garnish, chopped fresh dill,sea salt and ground black pepper
Preheat oven to 400 °F. Unroll puff pastry and slide onto parchment lined baking sheet. Refrigerate while preparing filling.
Heat oil in a large frying pan and salute zucchini over medium high heat for 5 minutes. Stir in garlic and cook another 2 minutes. Season with salt and pepper. Let cool.
Stir together, in a large bowl, lentils, geta cheese, green onions, mayonnaise, dill, lemon zest, and pepper. Stir in zucchini. Spread evenly on puff pastry leaving a 1/2-inch border.
Bake for 20 minutes. Remove from oven and top with cherry tomatoes. Bake another 10 minutes.
Remove from oven. Cut into 6 wedges. Drizzle each piece with olive oil, garnish with fresh dill, and season with sea salt and black pepper.
Calories 380, total fat 28 g, saturated fat 4.5 g, cholesterol 10 mg, carbohydrates 26 g, fibre 4 g, sugars 3 g, protein 8 g, sodium 440 mg, potassium 59 mg, folate 4 mcg