FOR THE SPRING ROLLS
1 tbsp olive oil
2 chicken legs, skin removed
½ tsp ground cumin
½ tsp dried mint
1 bay leaf
4 shallots, thinly sliced
110ml chicken stock
3 tbsp roughly chopped flat-leaf parsley
200g halloumi, crumbled into pieces
3 small green chillies, deseeded and very finely sliced
16 x 10cm square filo pastry sheets
5-6 tbsp melted butter, for brushing
1-2 tbsp sesame or hemp seeds
vegetable oil, for deep-frying (optional)
FOR THE CARROT & RAISIN SALAD
2 tbsp extra virgin olive oi
300g carrots, peeled and grated on coarse edge of grater
300g thick strained yogurt
1 tbsp good-quality mayonnaise
3 tbsp raisins
2 garlic cloves, crushed
½ tsp ground cumin
2 tbsp chives, snipped
Heat oven to 180C/160C fan/gas 4. To make the spring rolls, heat the oil in an ovenproof frying pan until hot. Add the chicken and cook for 5-8 mins, turning occasionally, until lightly browned. Add the cumin, mint, bay leaf and shallots, and fry for 1-2 mins. Add the stock, bring to a simmer, then cover with a lid and put in the oven for 30 mins or until the chicken is cooked through.
Remove the chicken and set aside until it is cool enough to handle. Strain the stock and reserve the shallots. Pull the meat off the chicken and shred it into a bowl, discarding the skin and bones. Add the shallots, parsley, halloumi and green chillies, and mix well to combine.
Place a filo sheet on a clean work surface. Spoon some chicken filling onto one end of the 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.
You can now cook the spring rolls in one of two ways, by deep-frying or baking in the oven. To deep-fry, heat the vegetable oil in a deep fat fryer to 180C (Caution: Do not leave hot oil unattended.) Fry the spring rolls 2-3 at a time for 3-4 mins until golden, then drain on kitchen paper. To oven bake, increase oven to 200C/180C fan/gas 6. Arrange the rolls, spaced a little apart, on a non-stick baking tray and bake for 6-8 mins or until golden and thoroughly heated through.
To make the salad, heat the oil in a frying pan over a medium heat. When hot, add the carrots and fry for 2 mins. The carrots should be wilted but not brown. Remove and transfer to a bowl to cool. Once cool, stir in the remaining salad ingredients, except the chives, and season to taste. To serve, pile the spring rolls onto a plate and spoon the salad alongside. Scatter the chives over the top.