To prepare the dip, de seed and roast the peppers and tomatoes on a griddle pan. Roast the garlic until lightly browned. Allow the skin to darken; put the vegetables in a bag so that the skin peels off. Mash the vegetables together with the garlic, cumin, juice of a lemon, cumin powder, coriander and chopped chilli to obtain a creamy dip. To prepare the meat filling, mix the minced beef together with the onion, garlic, parsley, coriander, cheese and spice mix. Cut the filo sheet into rectangular shapes, brush with melted butter. Put a cigar shaped piece of meat filling in the bottom of the filo sheet. Lap the sides over the meat and roll to shape a spring roll shape pastry. Brush again the pastry and bake in a hot oven until crispy. Serve with the bell pepper dip, a fresh salad and lime wedges.

Suggested wine: ‘Parallele 45’ Cotes Du Rhone
This Côtes du Rhône takes its name from the 45th North parallel which runs two kilometres from the cellars of Maison Paul Jaboulet Aîné. Deep colour with an attractive brilliance. Elegant and aromatic, with red fruits blended with spices. Well-structured on rounded tannins, with a final spicy note.