This light snack with zucchini, mint, haloumi and cheese is the perfect canape for a last-minute party.
Prep: 15 mins Cook: 25 mins Makes: 32 twists
- 2 zucchinis, peel into ribbons
- ¼ cup chopped mint leaves
- 1 tbsp extra-virgin olive oil
- 4 sheets frozen puff pastry
- 1 egg, whisked
- 225 g packet haloumi, grated
- ½ cup grated parmesan
- 1 cup mint leaves
- ¼ cup extra-virgin olive oil
Preheat oven to moderate, 180 C. Line two oven trays with baking paper.
In a bowl, toss zucchini, mint and oil. Season to taste.
Arrange two sheets of pastry on separate pieces of baking. Brush each lightly with egg. Scatter each sheet with half the grated haloumi.
Arrange a single layer of zucchini slices lengthways on top of cheese, using smaller slices to fill gaps. Top with remaining pastry sheets, brush lightly with egg.
Cut each pastry stack into 8 x 3cm strips. Cut each strip in halves to form 16 pieces. Working from the centre outwards, carefully twist each strip. Arrange on trays.
Sprinkle twists with parmesan. Bake 20-25 mins until crisp and golden.
MINT SAUCE: Meanwhile, in a small food processor, pulse mint and oil together until smooth. Season. Serve with twists.
*Tip: Try with sweet chilli sauce or hot sauce for dipping.