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Cheese parcel served on rocket leaves, with sun-dried tomato and walnut pesto


  • 2 pieces Chevre cheese
  • 1 sheet filo pastry
  • Some butter and flour
  • Bunch rocket leaves
  • 100g sun-dried tomatoes
  • Basil leaves
  • 1 tbsp Parmesan cheese
  • 1 tbsp walnuts
  • 100ml olive oil


Open the filo pastry and brush with melted butter. Fold the filo pastry so you will have double layer of pastry and brush again with butter. Place the chevre cheese on top and wrap in the filo pastry. Bake in the oven until golden brown. For the pesto blend together sun-dried tomatos, basil, parmesan cheese, walnuts and olive oil.

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