Moroccan sausage rolls with roast carrot salad
½ cup(s), (100g)
1 medium, thinly sliced
Lean lamb mince
300 g, (lean)
2 clove(s), crushed
Dried chilli flakes
¼ tsp, (1 pinch)
Reduced fat feta cheese
50 g, cut into 5mm pieces
Uncooked filo pastry
5 individual, (1 bunch) halved lengthways
Baby spinach leaves
2 whole, thinly sliced
1 tbs, (french)
3 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place couscous in a heatproof bowl. Add ½ cup (125ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Season with salt and pepper.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook onion, stirring, for 10 minutes or until starting to caramelise. Add lamb and garlic and cook, stirring to break up lumps, for 5 minutes or until browned.
- Add sumac, cumin, ground coriander and chilli flakes and cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in couscous and sultanas. Cool slightly. Stir in feta.
- Lightly spray 1 filo sheet with oil. Top with another filo sheet and lightly spray with oil. Fold stack in half (short edge to short edge). Place one-quarter of the lamb mixture along 1 long edge and roll to enclose filling. Trim edges and cut log in half crossways. Place on prepared tray. Lightly spray with oil and sprinkle with freshly ground black pepper. Repeat with remaining filo and lamb mixture to make 8 sausage rolls. Bake for 20–25 minutes or until golden and crisp.
- Meanwhile, place carrots on a baking tray and lightly spray with oil. Bake with sausage rolls for 20 minutes or until tender. Combine carrots, spinach, fresh coriander, eschalots and dressing in a large bowl. Serve with sausage rolls.