Roasted Yam & Lentil Phyllo Roll with Goat Cheese

Directions

1. PREHEAT the oven to 375°F.
2. TOSS diced yam (or sweet potato), onion, thyme, coriander, and nutmeg with 1 Tbsp of oil. Season with salt and pepper and spread on a baking tray lined with parchment paper. Roast until golden and tender, approximately 35-40 minutes. Toss the cooked lentils into the roasted yam mixture. Place in a strainer and cool completely to allow excess moisture to drain and to prevent the phyllo sheets from becoming soggy.
3. ONCE the mixture is completely cool, mix in the cheese.
4. PLACE a tray-sized sheet of parchment paper on a clean, dry surface. Place the first phyllo sheet on the parchment paper and lightly brush the top of the sheet with oil. Lay the next sheet down, continuing until all five sheets have been brushed. Sprinkle panko crumbs evenly over the top surface.
5. SPOON the cooled yam mixture onto the phyllo, forming a compact, yet thick, line lengthwise down the centre of the longer side. Leave 1 inch of space at each end. Fold the phyllo over the thick line of mixture and gently turn over, forming a roll. Brush the top with oil and sprinkle with black pepper.
6. TRANSFER the roll to the baking tray on the parchment paper. Lightly cover the roll with foil and bake for 15 minutes, then remove the foil and bake for another 15 minutes or until the top is golden. Cool for 5 minutes.
7. CUT the roll into thick slices and enjoy.