Vegetable Spelt Strudel with Sheep Cheese Sauce

1. mix the ingredients for the strudel dough and prepare it into a smooth dough. Shape the dough into a ball, brush with oil and rest for 1/2 hour.

2. soak the spelt in water at the beginning and then make it al dente.

3. remove the peel from the carrots, cut into strips and make al dente.

Cut the zucchini and peppers into strips, chop the onion and sauté the vegetables together in oil.

5. mix the spelt, vegetables, beaten egg, spelt flour and semolina, finely chopped parsley and chives, season with salt and pepper.

Roll out the dough on a floured dish and stretch it thinly over the backs of both hands. Trim away the thick edges of the dough. Apply the vegetable-spelt filling, roll up the dough, brush with egg and bake in a heated oven at 180 degrees until golden brown.

Prepare a light roux with butter and flour, add milk and bring to the boil. Stir in the sheep’s cheese until it melts, season with salt and pepper.

Cut the strudel into portions, garnish with cheese sauce and pumpkin seeds.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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