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Ingredients

• 340 gm Fresh Asparagus, (cut into 2.5cm lengths)
• 2 x Leeks, (Medium - White part washed and thinly sliced)
• 1 Tbsp. Shallots, (minced)
• 55 gm Almonds, (sliced - toasted optional)
• 225 gm Low Fat Cottage Cheese
• 110 gm Pecorino Cheese, (grated)
• 3 x Free Range Large eggs, (beaten)
• 2 Tbsp. Mint, Parsley & Chives (finely minced)
• 1/2 tsp Black Pepper
• 1/2 tsp Paprika
• 2 Tbsp. Lemon Juice
• 1 x Red Pepper, (medium - finely sliced)
• 1 pkt Filo Pastry
• 85 gm Extra virgin olive oil
• 85 gm Butter
• 1 dsh Cayenne Pepper
• 2 Tbsp. Extra virgin olive oil
• 1 x Onion, (small - minced)
• 1 x Clove Garlic, (crushed)
• 450 gm Fresh Minced Tomatoes, (or possibly 400g can of Minced Tomatoes)
• 1 Tbsp. Tomato Puree, (heaped)
• 3 x Sun Dry Tomatoes, (minced optional)
• 1/2 tsp Dry Basil, (or possibly 3 large Basil Leaves - minced)
• 150 ml Warm Water
• 560 gm Fresh Courgettes, (sliced diagonally)
•     Salt and Pepper
• 1 pch Sugar

Description

1. Steam Asparagus Until Tender. Saute/fry Shallots In Extra Virgin Olive Oil Until They Are Tender. Don't Brown. Add In All The Other Ingredients To The Asparagus And Season Well.…

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