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Phylo Salad Cups

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 box mediterranean phylo pastry
Melted ghee (Clarified butter)
Cupcake pans
Frilly Crisp Lettuce
Cucumber (sliced, then halved)
Baby Plum Tomatoes (quartered)
Carrots (julienned)
Sunflower seeds
Feta cubes
Salad dressing of choice



METHOD


Phylo-
Cut squares of 11 x 11cm of pastry. Leave under a damp cloth till done. Cut 6 squares for each hole.
Place square down, brush with ghee (Clarified butter), place other piece in shape of diamond, brush with ghee (Clarified butter). Repeat till 6th piece.
Brush pan with ghee (Clarified butter). Preheat oven to 180 deg C.
Place phylo in pan tucking neatly. Place on middle shelf of oven and keeping an eye on pastry bake till golden brown.
Remove and cool.
Prepare salad. Make sure to spin dry veg after washing.
Toss together. Spoon into phylo cups.
Drizzle over dressing and serve.

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