Ingredients

• 1 tbsp olive oil
• 2 chicken legs
• skin removed
• ½ tsp ground cumin
• ½ tsp dried mint
• 1 bay leaf
• 4 shallots
• peeled and sliced
• 110ml/4fl oz chicken stock
• 3 tbsp roughly chopped flatleaf parsley
• 200g/7oz halloumi cheese
• crumbed
• 3 small green chillies
• seeds removed and sliced ï¬�nely
• 16 sheets of filo pastry
• each 10cm/4in x 10cm/4in
• 5-6 tbsp melted butter
• for brushing
• 1-2 tbsp sesame or hemp seeds
• 2 tbsp extra virgin olive oil
• 300g/11oz carrots
• peeled
• grated medium coarse
• 300g/11oz thick
• strained yoghurt
• ½ tbsp good quality mayonnaise
• 3 tbsp raisins
• 2 garlic cloves
• crushed
• ½ tsp ground cumin
• salt and freshly ground black pepper
• 2 tbsp fresh chives
• finely chopped

Directions

• For the spring rolls
• preheat the oven to 180C/350F/Gas 4. Heat an ovenproof frying pan until hot
• add the olive oil and chicken and lightly brown the chicken.
• Add the cumin
• mint
• bay leaf and shallots and fry for for 1-2 minutes.
• Add the stock
• bring to a simmer
• then cover with a lid and place in the oven to cook for 30 minutes
• or until the chicken is cooked through.
• Remove the chicken and place to one side until it is cool enough to handle. Set aside the stock
• then pull the meat off the chicken and shred it into a bowl
• discarding the skin and bones.
• Add the shallots and stock from the chicken
• along with the parsley
• the crumbled cheese and green chillies to the chicken
• and give it a good mix.
• Heat a deep fat fryer to 180C/350F or turn the oven up to 200C/400F/Gas 6. (CAUTION: Do not leave hot fat unattended.)
• Place a filo sheet on a clean work surface.
• Spoon some chicken filling onto one end of the filo sheet
• pull the bottom over and roll up. Close in the sides
• brush with melted butter and seal. Sprinkle with the sesame or hemp seeds. Repeat to use up all the filling and filo.
• Arrange the rolls onto a tray and bake for 5-6 minutes
• or until golden (or place in a deep fat fryer and cook for 3-4 minutes
• or until golden-brown and hot through).
• For the carrot and raisin yoghurt salad
• heat a frying pan until hot
• add the olive oil and carrot and fry for two minutes over a medium heat. The carrot should be wilted
• but not brown. Remove and place into a bowl to cool.
• Once the carrot has cooled
• add the yoghurt
• mayonnaise
• raisins
• garlic and cumin.
• Stir well to combine and season to taste with salt and freshly ground black pepper.
• Sprinkle with the chives and serve.
• To serve
• pile the spring rolls onto a plate and spoon the salad alongside.