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.

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 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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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 lamb 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 lamb 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.

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 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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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 lamb 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 lamb filo rolls with salad and yoghurt on the side.