Salmon Spring Rolls

Boil potato, drain and leave to one side.

Peel and chop onion, garlic and chili. Fry in large pan with 1 table spoon of olive oil.

Break salmon into flakes and add to the pan on high heat for 2 minutes.

Take off the heat. Add finely chopped spinach, cucumber (with skin), 1 egg, Tandoori powder and boiled potato.

Season with salt and pepper and mash well together.

Place 2 pastry sheets on flat surface.

Cut into squares 14 x 14 cm and brush top ends with olive oil (this will help seal spring onions).

Add 1 table spoon in the middle of each square and fold together to form a roll, bringing north end to south end.

Turn it upside down and brush olive oil over folds and press both ends gently towards the fold.

Place spring rolls in greased baking tray, brush top with olive oil and sprinkle sesame seeds.

Bake in pre- heated oven for 25 minutes at 220 degrees.

Serve hot or cold with sweet chili sauce.

Cucumber is rich in Vitamin A and C and minerals like potassium. Great for skin and eyes.

Sesame seeds contains two fibres: sesamin andsesamolin which can lower cholesterol. Also good source ofVitamin B, and minerals like magnesium, iron, copper, zinc andcalcium. Copper is beneficial to treat arthritis.