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'Caribbean' roasted root vegetable and goats' cheese spring rolls with mango salsa


For the salsa

Preparation method

  1. Preheat the oven to 180C/360F/Gas 4. Place the vegetables, chilli, herbs and olive oil in a roasting tin. Season well with salt and freshly ground black pepper, and mix thoroughly. Roast for 12-15 minutes or until the vegetables are slightly softened. Remove from the oven and allow to cool.

  2. For the salsa, while the vegetables are cooking, combine all of the ingredients for the salsa in a mixing bowl. Cover and refrigerate.

  3. Lay three sheets of filo pastry on top of one another and brush around the edges with beaten egg. Place a quarter of the roasted vegetables, a quarter of the goats' cheese and a quarter of the spring onion in the middle of the long edge of the pastry. Fold the short edges into the centre then roll tightly to form a neat spring roll. Repeat with the remaining pastry and filling to make four spring rolls.

  4. Heat the sunflower oil in a deep-fat fryer or a heavy-based pan until a cube of bread sizzles and goes golden-brown when dropped into it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Deep fry the spring rolls until golden-brown and crisp, remove with a slotted spoon and then drain on kitchen paper.

  5. Serve with a spoonful of salsa and a green salad.

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