Chicken, Halloumi and Green Chilli Spring Roll with Carrot and Raisin Yoghurt Salad

Ingredients

Contains: egg, milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 2 chicken legs
• ½ tsp ground cumin
• ½ tsp dried mint
• 1 bay leaf
• 4 shallots
• 110ml/4fl oz chicken stock
• 3 tbsp roughly chopped flatleaf parsley
• 200g/7oz halloumi cheese
• 3 small green chillies
• 16 sheets of filo pastry
• 5-6 tbsp melted butter
• 1-2 tbsp sesame or hemp seeds
• 2 tbsp extra virgin olive oil
• 300g/11oz carrots
• 300g/11oz thick, strained yoghurt
• ½ tbsp good quality mayonnaise
• 3 tbsp raisins
• 2 garlic cloves
• ½ tsp ground cumin
• salt and freshly ground black pepper
• 2 tbsp fresh chives

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 1 tbsp olive oil in a deep pan over medium-high heat. Brown the chicken legs on all sides, about 8 minutes, then lift them out.

2. Lower the heat to medium. Add the sliced shallots, ½ tsp ground cumin, the dried mint and the bay leaf, and cook 3 minutes. Return the chicken, pour in the chicken stock and add enough water to just cover the legs.

3. Bring to a simmer, cover and cook gently for 35 to 40 minutes, until the thickest part of the chicken reaches 165°F (74°C). Lift out the chicken, discard the bay leaf and cooking liquid, then shred the meat and discard the skin and bones.

4. While the chicken cooks, coarsely grate the halloumi, thinly slice the green chillies and roughly chop the parsley. Mix these with the shredded chicken and season with salt and freshly ground black pepper.

5. Preheat the oven to 190°C (375°F) and line a baking tray with parchment. Lay 4 filo sheets on top of each other, brushing each with melted butter. Make 4 stacks this way, using 16 sheets in total.

6. Spoon a quarter of the chicken filling along the short edge of each stack, fold in the sides and roll tightly into spring rolls. Place seam-side down on the tray and brush the tops with butter.

7. Sprinkle the spring rolls with sesame or hemp seeds and bake for 20 minutes, until golden and crisp. Leave to rest for 5 minutes before serving.

8. For the salad, coarsely grate the carrots. Soak the raisins in a splash of hot water for 10 minutes, then drain. Crush the garlic, then mix it with the yoghurt, mayonnaise, extra virgin olive oil, the remaining ½ tsp ground cumin and the snipped chives. Fold in the carrots and raisins, season with salt and pepper, and serve with the spring rolls.