Lebanese Lamb Filo with Cucumber Salad and Pomegranate Molasses Yoghurt

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

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 mince and cook, breaking up with a wooden spoon for 3-4 minutes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molasses and most of the flatleaf parsley. Season to taste.

Place a sheet of filo pastry on a clean surface. Brush with butter and fold in half to make a square. Spread 2-3 heaped tbsp of the filling 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 tray. Brush the rolls with remaining butter and sprinkle with black sesame 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 Greek yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve mince filo rolls with salad and yoghurt on the side.

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

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 mince and cook, breaking up with a wooden spoon for 3-4 minutes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molasses and most of the flatleaf parsley. Season to taste.

Place a sheet of filo pastry on a clean surface. Brush with butter and fold in half to make a square. Spread 2-3 heaped tbsp of the filling 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 tray. Brush the rolls with remaining butter and sprinkle with black sesame 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 Greek yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve mince filo rolls with salad and yoghurt on the side.

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

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 mince and cook, breaking up with a wooden spoon for 3-4 minutes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molasses and most of the flatleaf parsley. Season to taste.

Place a sheet of filo pastry on a clean surface. Brush with butter and fold in half to make a square. Spread 2-3 heaped tbsp of the filling 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 tray. Brush the rolls with remaining butter and sprinkle with black sesame 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 Greek yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve mince filo rolls with salad and yoghurt on the side.

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

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 mince and cook, breaking up with a wooden spoon for 3-4 minutes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molasses and most of the flatleaf parsley. Season to taste.

Place a sheet of filo pastry on a clean surface. Brush with butter and fold in half to make a square. Spread 2-3 heaped tbsp of the filling 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 tray. Brush the rolls with remaining butter and sprinkle with black sesame 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 Greek yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve mince filo rolls with salad and yoghurt on the side.

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

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 mince and cook, breaking up with a wooden spoon for 3-4 minutes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molasses and most of the flatleaf parsley. Season to taste.

Place a sheet of filo pastry on a clean surface. Brush with butter and fold in half to make a square. Spread 2-3 heaped tbsp of the filling 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 tray. Brush the rolls with remaining butter and sprinkle with black sesame 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 Greek yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve mince filo rolls with salad and yoghurt on the side.

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

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 mince and cook, breaking up with a wooden spoon for 3-4 minutes until browned. Remove from the heat and add the fetta, 1 tbsp pomegranate molasses and most of the flatleaf parsley. Season to taste.

Place a sheet of filo pastry on a clean surface. Brush with butter and fold in half to make a square. Spread 2-3 heaped tbsp of the filling 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 tray. Brush the rolls with remaining butter and sprinkle with black sesame 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 Greek yoghurt into a serving bowl and drizzle remaining molasses over the top. Serve mince filo rolls with salad and yoghurt on the side.