Bean-Bouleh with Double Cheese Sticks

by Leah Halmagyi


  • 2 sheets puff pastry
  • 2 eggs, beaten
  • ½ cup gorgonzola, crumbled
  • ½ cup Emmenthal, grated
  • ½ cup sesame seeds
  • 400g green beans
  • 200g snow peas
  • ½ cup quinoa, cooked
  • 1 red onion, very finely diced
  • 1 red capsicum, finely diced
  • 1 bunch parsley, finely chopped
  • ½ bunch dill, finely chopped
  • finely-grated zest and juice of 2 lemons
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 tsp ground sumac
  • hummous to serve


Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 8

1 Preheat oven to 180°C. Divide each sheet of puff pastry in half diagonally. Brush the top with egg and scatter with gorgonzola, then turn over. Repeat with Emmenthal. Roll each up to make a twist, then scatter the sesame seeds on the bench and roll each twist in the seeds. Arrange on a lined oven tray and bake for 25-30 minutes, until crisp and golden.
2 Blanch the beans and snow peas separately, then finely chop. Mix with the quinoa, onion, capsicum, parsley, dill, zest, juice and olive oil. Season with salt and pepper, the scatter with sumac. Serve with cheese twists and hummous.