Today I am sharing another quick and easy make-ahead lunch idea. You can read about my other recipes here: curry pumpkin muffins, haloumi, olive and sundried tomato loaf, spring chicken salad and pork pasties.
I love sausage rolls, but often find that they leave me with an unpleasant feeling of having over-indulged in pastry all afternoon! I made these rolls with filo, which is a little lighter and simple to work with.
I decided to change things up by using chicken mince (or I might have had leftover from making a chicken dish for my baby 😉 !). I am a big fan of adding flavour punches to my cooking at the moment, so this recipe has added olives, roasted red capsicum and feta. All the prep required is a simple mix together of the filling ingredients and then roll them up! You can enjoy them fresh out of the oven, or freeze the leftovers for a busy day when lunch prep is not an option, but neither is a boring cheese sandwich.
Chicken and olive sausage rolls
- 250g chicken mince
- 8 green olives, sliced
- 1 roasted red capsicum, cut into thin strips
- 50g feta, crumbled
- 1 egg
- Salt and pepper to taste
- 8 sheets filo pastry
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Mix together the chicken mince, olives, capsicum, feta, egg and salt and pepper.
- Lay out 2-3 sheets of filo pastry, spraying a thin layer of spray oil in between each.
- Spread one quarter of the filling along the bottom half of the pastry in a long sausage shape. Roll upwards to form a log and spray the top of the pastry. Cut in half and place on the baking tray. Continue three times more to create 8 sausage rolls.
- Bake for 30 mins or until golden and flaky, and the chicken is cooked through.
I must admit, I am not a salads person. I will never order salad when eating out, except if it is a shared dish and other more hearty dishes are also on the table. Unfortunately I have difficulty convincing myself that salads can be interesting and tasty, and filling.
However, I know that this is the wrong way to think about salads. And I made a spring chicken salad recently (recipe below) to help convince myself. And boy, I must make more salads for dinner! The recipe I’m sharing today was an experiment using spring greens and it tastes delicious! I’ve used a brown rice and quinoa mix, which is my new favourite carb. If you buy the microwavable pouches, they become a super easy option for lunch or dinner. Nutty and with texture, they make a great warm addition to a salad.
I added avocado and feta, for lusciousness. And a seed and za’atar rub on the chicken which gives crunch and flavour.
It makes plenty enough for four, but my husband and I were lucky to have leftovers.
- 500g chicken breast
- 3tbs almond meal
- 3tbs pumpkin and sunflower seeds, mixed
- 2 cloves garlic, crushed
- 2 tbs sesame seeds
- 2 tsp za’atar
- Salt and pepper to season
- 1 avocado, sliced
- 100g snowpeas
- 200g green beans
- 1/3 cup frozen peas
- 1 pouch microwavable quinoa & brown rice
- 3 tbs extra virgin olive oil
- Juice of half a lemon
- Salt and pepper
- 100g feta
- To make the rub for the chicken, mix almond meal, pumpkin, sunflower, and sesame seeds, garlic, za’atar seasoning and salt and pepper in a mortar and pestle.
- Coat the chicken breasts with the rub, ensuring an even layer. Fry in a frying pan with a little olive oil for 10-15 mins until cooked through.
- Slice the green beans and snowpeas into small 2cm chunks and steam with the peas for 3 mins or until bright green and just blanched. Add to the salad bowl.
- Microwave the quinoa and brown rice, and add to the salad bowl.
- Whisk the olive oil, lemon juice, salt and pepper in a small container, and drizzle over the salad.
- Crumble the feta over the salad. Toss the ingredients to ensure an everything is evenly distributed.
- Once the chicken has been cooked, slice and lay on the top of the salad.