Method

• 1.
  Preheat oven to 190°C.
• 2.
  If the chargrilled vegetables are oily, pat dry with paper towel.
• 3.
  Roll out pastry on a lightly floured surface to a 20 x 30cm rectangle. Cut a 5cm strip from the pastry and set aside. Layer the vegetables and haloumi down 1 long side of the pastry, spreading a little pesto between each layer. Brush the outside edges of the pastry with a little water and fold over the other long side to enclose. Press edges together to seal, then tuck beneath strudle to form a parcel.

• 4.
  Roll out the remaining pastry strip to increase width by 2cm. Cut lengthways into strips and use to garnish the strudel. Brush the pastry with the egg yolk and dust with the parmesan.
• 5.
  Bake at 190°C for 25 minutes until golden. Set aside to rest for 15 minutes before serving with remaining pesto.