Method

1. Preheat the oven.
2. Cut the pear flesh into dices 1cm square pieces and put into bowl.
3. Grind the cumin seeds in the mortar and pestle; sprinkle over the pears and toss to coat well.
4. Combine the carrots, tofu, lentils and orange zest and mix well.
5. Lay one sheet of pastry on the bench and spray lightly with oil.
6. Top with another sheet and repeat until the pastry is all used.
7. Spoon the carrot mixture down one side of the assembled pastry layers then top with diced pears. Sprinkle with ground black pepper then roll and pull in
8. the ends to make a sealed package.
9. Lift onto a baking paper lined baking tray.
10. Spray with a light coating of oil and bake until browned and crisp; around 45 minutes.
11. Combine the yoghurt, mint and pepper and serve the sliced strudel hot with the yoghurt and green salad or steamed vegetables of your choice.