Crispy Butternut And Date Vegan Swirl


– 10 oz (300 g) peeled and cubed butternut squash – 14 oz (400 g) canned chickpeas, drained – 3 onions, finely sliced – 2.5 oz (70 g) chopped almond – 0.4 oz (12 g) mint leave – 0.1 oz (4 g) fresh parsley – 2.8 oz (80 g) chopped date – 1 garlic clove – 6 sheets of filo pastry – 1.8 oz (50 g) melted vegan butter


1.8 oz (50 g) melted vegan butter ½ cucumber ¼ cup (60 ml) coconut yogurt ½ red onion 1 lime Olive oil, salt, and black pepper as needed

Put butternut squash and chickpeas in the air fryer basket. Drizzle with oil and salt. Cook at 375°F (190°C) for 15 minutes. 

While they cook, caramelize onions in a pan until golden brown and sticky. 

Combine cooked squash, chickpeas, caramelized onions, almonds, mint, parsley, dates, and garlic in a bowl. Season with salt and pepper. 

Lay filo pastry sheets on a clean surface. Brush with melted vegan butter between each sheet. 

Spoon the squash mixture along one long edge of the pastry. Roll it into a spiral shape. 




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