Chicken and olive sausage rolls

A lighter filo wrapped sausage roll with punchy flavours of chicken, olive, capsicum and feta

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.

A lighter filo wrapped sausage roll with punchy flavours of chicken, olive, capsicum and feta

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_sausage_rolls_3A lighter filo wrapped sausage roll with punchy flavours of chicken, olive, capsicum and feta

Chicken and olive sausage rolls

  • Servings: makes 8 rolls
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Ingredients

  • 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

Directions

  1. Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
  2. Mix together the chicken mince, olives, capsicum, feta, egg and salt and pepper.
  3. Lay out 2-3 sheets of filo pastry, spraying a thin layer of spray oil in between each.
  4. 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.
  5. Bake for 30 mins or until golden and flaky, and the chicken is cooked through.

Spring chicken salad

A quinoa salad with spring greens, chicken and seeds

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.

A quinoa salad with spring greens, chicken and seeds

Spring chicken salad

  • Servings: 4
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Microwave the quinoa and brown rice, and add to the salad bowl.
  5. Whisk the olive oil, lemon juice, salt and pepper in a small container, and drizzle over the salad.
  6. Crumble the feta over the salad. Toss the ingredients to ensure an everything is evenly distributed.
  7. Once the chicken has been cooked, slice and lay on the top of the salad.