Pork and Sage Filo Rolls with Sweet Roast Butternut Salad

Steps

1. oven to 200°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion and carrot until soft, 4–5 minutes. Allow to cool slightly. Place pork and sage grind, apple, cooked vegetables and panko breadcrumbs in a large bowl. Season with salt and pepper and mix with hands until well combined.
3. Use a half cup measure to divide mixture into 8 portions. Place 2 sheets of filo on clean, dry, bench with long end facing you. Brush (or spray) with oil, place another 1–2 sheets on top of each other. Cut filo in half vertically. Put 1 measure of mixture onto each side, on the bottom half.
4. Shape mixture into a sausage, leaving 2cm clear around edges. Roll over once, tuck in the sides and roll up into a tight parcel. Repeat to make 8 parcels. Place filos on first prepared tray, seam side down. Brush with oil and sprinkle with sesame seeds. Bake for about 20 minutes until golden.
5. While filos are baking, toss butternut with pumpkin spice mix and a drizzle of oil on second prepared tray. Season with salt and pepper and roast for 15–17 minutes, until golden. Turn once during cooking and set aside to cool slightly.
6. Whisk all dressing ingredients together in a bowl. Thinly slice lettuce and toss in a bowl with roast butternut. Drizzle over dressing.
7. Place a pork and sage filo roll on each plate. Add a dollop of tomato sauce or chutney (if using). Serve sweet roast butternut salad on the side.