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Ingredients

• 1 leek
• 6 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 clove garlic, crushed
• 3 tbsp finely chopped mint
• 6 small courgettes
• 150 g cherry tomatoes, quartered
• 100 g black Kalamata olives, in olive oil pitted
• 400 g sheets of filo pastry
• 150 g pecorino cheese, grated
• 16 slices white or black truffles, from a can
• 1 egg yolk, beaten
• salt and black pepper

• 4 handfuls frise lettuce
• 1 tbsp lemon juice
• 3 tbsp olive oil
• salt and black pepper

Description

Crisp Filo Pastry Gives Way To A Sunny Mediterranean Filling In This Delectable Dish By Gino D'Acampo

UK TV