Lebanese Lamb Filo with Cucumber Salad and Pomegranate Molasses Yoghurt

Preheat oven to 200. Peel shallot, dice half and slice the other half for the salad. Pick parsley and roughly chop. Crumble fetta. Peel cucumber into ribbons. Melt butter.

Tip! We melted our butter in the microwave in short bursts.

Heat a pan over medium high heat and add a drizzle of oil. Fry the diced shallot until translucent, add the baharat and fry a further minute. Add the lamb and cook, breaking up with a wooden spoon for 3-4 mintes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molassas and most of the parsley. Season to taste.

Place a sheet of filo on a clean work surface. Brush with butter and fold in half to make a square. Spread 2 heaped tbs of the lamb mix on the edge closest to you, leaving a 2.5cm border on sides and bottom. Roll the edge over filling to enclose, then fold in sides and roll to form a log. Brush edge with butter to seal. Repeat with remaining pastry.

Place rolls on a lined baking sheet. Brush the rolls with remaining butter and sprinkle with nigella seeds. Bake for 20 minutes or until golden.

Toast pine nuts in a small pan until golden. Toss rocket, cucumber, shallot, pine nuts and remaining parsley with salt, pepper and a drizzle of olive oil.

Spoon yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve lamb filo rolls with salad and yoghurt on the side.

Preheat oven to 200. Peel shallot, dice half and slice the other half for the salad. Pick parsley and roughly chop. Crumble fetta. Peel cucumber into ribbons. Melt butter.

Tip! We melted our butter in the microwave in short bursts.

Heat a pan over medium high heat and add a drizzle of oil. Fry the diced shallot until translucent, add the baharat and fry a further minute. Add the lamb and cook, breaking up with a wooden spoon for 3-4 mintes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molassas and most of the parsley. Season to taste.

Place a sheet of filo on a clean work surface. Brush with butter and fold in half to make a square. Spread 2 heaped tbs of the lamb mix on the edge closest to you, leaving a 2.5cm border on sides and bottom. Roll the edge over filling to enclose, then fold in sides and roll to form a log. Brush edge with butter to seal. Repeat with remaining pastry.

Place rolls on a lined baking sheet. Brush the rolls with remaining butter and sprinkle with nigella seeds. Bake for 20 minutes or until golden.

Toast pine nuts in a small pan until golden. Toss rocket, cucumber, shallot, pine nuts and remaining parsley with salt, pepper and a drizzle of olive oil.

Spoon yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve lamb filo rolls with salad and yoghurt on the side.