Prepare the flavoured olive oil overnight by putting all ingredients in a bowl and keeping it covered in a cool place.
Sauté the onion and carrot in a deep frying pan over low heat until wilted. Then add the peppers, mushrooms and soya bean sprouts. Stir all ingredients until wilted and remove from heat. Add the beans, cashew nuts, basil, thyme, salt and pepper and allow mixture to cool. Then drain beans in a strainer.
Preheat oven to 180°C. Layer the crust leaves 1 at a time and brush with a little flavoured olive oil. Fold in the middle bringing 1 end over the other, brush with olive oil and spread 1/8 of the filling at the bottom end of the crust leaf leaving some space on the edges. Fold the edges towards the middle and wrap the filling into a tight roll.
Place rolls in a slightly oiled oven baking tin (an easier option is to use greaseproof paper) and brush the top with flavoured olive oil. Cook in an oven for approximately 20 minutes and then serve. You can also serve with tomato sauce.
8 crust leaves
(thin, used for pizza)
2 tbsps olive oil
½ cup olive oil with garlic and oregano
1 medium dark-coloured courgette,
sliced lengthwise and chopped in thin slices
1 medium carrot,
1 red hot chilli pepper
and 1 green pepper,
finely sliced (3cm thick)
1 onion, finely chopped
4 medium mushrooms, finely sliced
1 cup soya bean sprouts
½ cup black beans soaked overnight (or 1 cup black beans from a tin, well rinsed)
½ cup cashew nuts, crushed
1 tbsp basil, finely chopped
1 tsp fresh thyme,
Olive oil flavoured with garlic and oregano:
½ cup olive oil
1 garlic clove,
1 tbsp oregano leaves