- 600 g red kumara, peeled and cut in small cubes
- 1 onion, peeled and chopped
- 2 cloves of crushed garlic
- 3 cm piece of fresh grated ginger
- 1 large green chilli, chopped
- 1 tsp each of ground cumin and curry powder
- ½ tsp each of ground coriander and garam masala
- 1 c frozen peas
- 2 tbsp lemon juice
- Filo pastry
Boil the kumara until tender, drain and set aside. Heat a tbsp of oil in a fry pan and add in the onion. Cook for 2 minutes and then add in the garlic, chilli and ginger. Next add in the spices and cook until fragrant before adding in the kumara and peas. Remove from the heat and add in the lemon juice and coriander. Set the mixture aside while you prepare the filo.
Lay out one piece of filo, spray with cooking oil and lay another piece on top and spray again. Cut the pastry into 4 long strips.
Place 1 tbsp of the mixture on the corner of the pastry and fold over to make a triangle. Continue folding across the length of the strip. Repeat this process for all the samosa (recipe makes about 30), and set them on an oven tray. Spray the finished samosa with a little more oil and sprinkle with sesame seeds. Bake at 180 C on a lined baking tray for about 15-20 minutes or until golden. Serve warm with a yoghurt mint dressing or sweet chilli sauce.
- 8 zucchini
- 2 ripe tomatoes or a handful of cherry size ones
- 1 clove of garlic, finely chopped
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1 small red onion or spring onion
- Fresh herbs (optional)
- Pinch of sugar or a little honey
- Salt and pepper to taste
Top and tail the zucchini and slice lengthwise into ribbons using a vegetable peeler. Coursely chop the tomotoes and place in a large bowl. Mix the remaining ingredients together well and then pour over the vegetables, mixing to coat.