- 1/2 bunch each chives, dill and mint
- 450g firm ricotta (see note)
- 4 eggs
- 80g (1 cup) grated parmesan
- 2 zucchinis
- 2 tbs pepitas (green pumpkin seeds - see note)
- 100g haloumi
- 1 1/2 tbs extra virgin olive oil, plus extra, to brush
- 8 sheets filo pastry
- 1 tbs lemon juice
- 1 cup rocket
Place a heavy-based oven tray in oven and preheat to 190C. Process herbs in a food processor until roughly chopped. Remove 2 tbs herbs and reserve. Add ricotta, 3 eggs and half the parmesan to remaining herbs in food processor. Season with salt and pepper, then process until just combined.
Thinly slice zucchinis, then place in a bowl with pepitas and remaining 1 egg and parmesan. Season. Toss to combine. Cut haloumi into 1cm pieces and reserve.
Grease an 18cm x 28cm slice pan and line base and sides with baking paper. Brush 1 filo sheet lightly with extra oil, then place another sheet on top. Repeat brushing and layering with oil and remaining filo. Cut filo stack in half lengthwise, then cut each half into thirds to form 6 rectangles.
Divide ricotta mixture among filo rectangles, spooning into centres. Place tarts in 2 rows of 3 in prepared pan, lifting sides of filo upright around ricotta mixture. Top ricotta mixture with zucchini mixture, then scatter over reserved haloumi. Place pan on tray and bake for 20 minutes or until filo is golden and filling is set (cover with baking paper if over-browning).
Whisk oil and lemon juice in a bowl, then season. Add rocket and reserved herbs, then gently toss to combine.
Divide tarts among plates, then top with salad to serve.