Indian-spiced Vegetable and Chickpea Parcels (v)

A healthier approach to the Indian samosa but still packing a ton of flavour, these parcels are super-easy to make. If you're short on time, the vegetable filling can be made a day in advance; just cover and refrigerate. FILO PARCELS 2 tablespoons olive oil 1 brown onion, finely diced 3 cloves garlic, crushed

1 tablespoon grated fresh ginger

2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground turmeric 1 teaspoon cumin seeds

1 teaspoon yellow mustard seeds

1 teaspoon table salt

2 medium agria potatoes, peeled, cut into 1cm cubes

1 cup vegetable or chicken stock

400-gram tin chickpeas, drained and rinsed

2 zucchini, grated ½ cup frozen peas

325 grams spinach, ends removed, roughly chopped

24 sheets filo pastry olive oil for brushing

1 tablespoon black sesame seeds MINT AND CORIANDER YOGHURT ¼ cup fresh mint ¼ cup fresh coriander

1 cup plain unsweetened yoghurt SALAD 12 baby cos lettuce leaves 1 telegraph cucumber, sliced ½ red onion, thinly sliced ½ cup fresh mint ½ cup fresh coriander 1 green chilli, thinly sliced 2 tablespoons olive oil 1 tablespoon lime juice 1 clove garlic, crushed TO SERVE purchased mango chutney (optional)

PARCELS: Heat the olive oil in a large sauté pan over a medium heat. Add the onion and fry until soft. Add the garlic, ginger, spices and salt and fry for 2-3 minutes.

Add the potatoes and stock and simmer for 10-12 minutes, or until the potatoes have softened and liquid has reduced. If the mixture begins to stick to the pan, add a little water. Add the chickpeas and cook for a further 5 minutes.

Mix through the zucchini, peas and spinach and cook until softened. Remove from heat and set aside for 30 minutes to cool.

Preheat the oven to 180°C and line a tray with baking paper.

Place one sheet of filo on a clean surface, brush it with olive oil then place another sheet on top. Fold the pastry stack in half to produce a square shape, four sheets thick. Place a generous spoonful of filling in the centre of the stack and shape it into a rectangle. Fold and roll into a parcel. Brush with olive oil and top with sesame seeds. Repeat with the remaining filo sheets and filling.

Bake for 20 minutes, or until golden and crisp.

YOGHURT: Place the herbs in a food processor and blitz until smooth then stir through the yoghurt. Cover and refrigerate until you’re ready to serve. SALAD: In a large bowl, combine the lettuce leaves, cucumber, red onion, herbs and chilli.

In a small bowl, mix together olive oil, lime juice and garlic. Toss through the salad just before serving. TO SERVE: Serve the parcels, salad and yoghurt with some purchased mango chutney, if desired. SERVES 6