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Ingredients

• 12 pieces Halal Chicken Sausage (sliced lengthwise into halves)
• 12 pieces Rice Paper Sheets (one sheet per roll, softened in warm water for 10 seconds)
• 2 tablespoons Olive Oil (for brushing rice paper and sautéing sausage)
• 12 pieces Pitted Black Olives (thinly sliced)
• 1 cup Shredded Mozzarella Cheese (evenly distributed on each roll)
• 200 grams Halloumi Cheese (cut into thin strips, optional for extra chewiness)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Paprika
• 3 cups Mixed Fresh Fruit (apple, banana, pomegranate, grapes) (peeled and diced into bite‑size pieces)
• 0.5 cup Fresh Orange Juice (preferably freshly squeezed)
• 1 teaspoon Chaat Masala (adds tangy spice to fruit chaat)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Mint Leaves (chopped, for garnish)
• 250 grams Short Pasta (penne or macaroni) (cooked al dente)
• 1 tablespoon Butter (for tossing cooked pasta)

Instructions

1. Prepare the Sausage Filling

   Slice the chicken sausages lengthwise into halves. In a mixing bowl, toss the sausage pieces with salt, black pepper, garlic powder, paprika, and 1 tablespoon olive oil until evenly coated.

   Time: PT10M

2. Soften the Rice Paper

   Fill a shallow dish with warm water. Submerge each rice paper sheet for about 10 seconds until pliable, then place on a clean kitchen towel.

   Time: PT5M

3. Assemble the Shawarma Rolls

   Lay a softened rice paper on the towel. Place a sausage half in the center, add a few strips of halloumi, a handful of shredded mozzarella, and a few sliced olives. Fold the sides over and roll tightly. Repeat for all 12 sheets.

   Time: PT10M

4. Bake the Rolls

   Pre‑heat the oven to 200°C (390°F). Arrange the rolls on a parchment‑lined baking sheet, seam side down. Bake for 15 minutes, or until the rice paper is golden and the cheese has melted.

   Time: PT15M

   Temperature: 200°C

5. Prepare Fruit Chaat

   In a large bowl combine diced mixed fruit, orange juice, lemon juice, chaat masala, and chopped mint. Toss gently and let sit for 5 minutes to allow flavors to meld.

   Time: PT10M

6. Cook the Pasta Side

   Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions (usually 8‑10 minutes) until al dente. Drain, return to pot, stir in butter, a pinch of salt, and optional grated cheese.

   Time: PT10M

   Temperature: boiling

7. Plate and Serve

   Arrange the baked sausage shawarma rolls on a serving platter. Serve alongside the fruit chaat bowl and a separate dish of buttered pasta. Garnish rolls with extra sliced olives if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

70g

Fat

20g

Fiber

5g