Eating enough veggies is hard for all of us to achieve but they are comparatively cheap and so very good for you.

I share a house with three men who eat like students so made this last night so that all four of us ate something healthy and I could use up some of the fabulous veg I bought at Croydon’s wonderful Surrey Street market – the super-easy chicken and vegetable filo roll was a success all round.

Feel free to use whatever veg you have inn the house. Just make it colourful!

If you don’t have any filo (and, let’s face it, it can be a faff to use), store bought puff pastry would be a perfectly decent substitute. Likewise, if you hate goat’s cheese, use feta instead.

Meat is entirely optional. I added some chicken because I had some that needed to be used. If you want to use another type of meat, then go for it. If not, then substitute tofu or chickpeas or whatever takes your fancy. Just because it’s called a chicken and vegetable roll, it doesn’t mean you can’t be flexible according to taste or simply whatever you have in the cupboard.

Chicken and vegetable filo roll


1 red onion
1 red pepper
1 green pepper
A small butternut squash
2 courgettes
2 tomatoes
100g goat’s cheese
150g chicken or bacon
A glug of olive oil
Finely chopped rosemary
1/2 tsp garlic powder
Salt & pepper
Filo pastry
A pinch of sumac


1. Chop your veggies and mix in a bowl. Keep in mind that some cook more quickly than others so, whilst they should all be relatively evenly sized, make the veg that cooks more slowly slightly smaller.
2. Add a glug of olive oil, salt & pepper, garlic power, and a decent amount of finely chopped rosemary.
3. Chop the chicken into small cubes and fry off. Set aside to cool and then add to the veg.
4. Brush your filo pastry with melted butter and layer four leaves of filo on top of each other.
5. Spread the veg & chicken down the centre of the filo and sprinkle over crumbled goat’s cheese or feta.
6. Roll the filo around the veg, so it is sort of like a struedel.
7. Brush the top with melted butter and bake at 180 degrees C for about 30 mins.
8. To serve, drizzle a bit of yoghurt mixed with a pinch of sumac over the top.

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