Herby Half Chicken & Kūmara-Feta Filo Galette

• Meanwhile, season half chicken with a good 
pinch of salt and pepper. 
• In a small bowl, combine classic roast 
seasoning and a drizzle of olive oil.
• When BBQ is hot, grill chicken, skin-side down 
first, with lid down, until charred and cooked 
through, 10-15 minutes each side. In last 
5 minutes of cook time, spoon over the spice 
mixture and cook until golden.
• Transfer to a plate, cover to keep warm and set 
aside to rest for 5-10 minutes. 
TIP: Chicken is cooked through when it’s no longer 
pink inside.
No BBQ? Season chicken with salt and pepper. 
In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook chicken, skin-side down, 
until browned, 4-5 minutes each side. Transfer 
chicken to a lined oven tray, spoon over spice 
mixture and roast until cooked through, 
25-30 minutes. Set aside to rest for 5-10 minutes.

• Thinly slice cucumber into rounds. 
• Roughly chop roasted almond.
• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook sliced leek, 
stirring, until softened, 4-5 minutes.

• When kūmara is done, remove from tray and 
transfer to a plate.
• Place filo pastry flat on the lined oven tray. 
Place leek and roasted kūmara in the centre of 
pastry, leaving a 4cm border around the edge.
• Crumble over feta (see ingredients). Season.
• Carefully fold pastry edges over kūmara, leaving 
the centre exposed. Brush edges of pastry with 
the milk. Bake until golden, 15-20 minutes.

• Meanwhile, in a medium bowl, combine 
cucumber, rocket leaves, almonds and a 
drizzle of white wine vinegar and olive oil. 
Season to taste.