Pumpkin and Pea Samosa with Kachumba Salad and Lime Yoghurt

Preheat oven to 200°C. Peel and dice Kent pumpkin and Dutch cream potato in 1cm cubes. Microwave veg for 7 min in a bowl with splash of water till just tender. Dice red onion. Heat pan to medium heat add a little oil. Add half the onion, cook 2-3 minutes until soft. Add the korma curry paste and veg and cook for 8-10 minutes until tender. Add peas and season.

Melt butter. Lay a sheet of filo pastry on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice Lebanese cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, mint, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and Greek yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.

Preheat oven to 200°C. Peel and dice Kent pumpkin and Dutch cream potato in 1cm cubes. Microwave veg for 7 min in a bowl with splash of water till just tender. Dice red onion. Heat pan to medium heat add a little oil. Add half the onion, cook 2-3 minutes until soft. Add the korma curry paste and veg and cook for 8-10 minutes until tender. Add peas and season.

Melt butter. Lay a sheet of filo pastry on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice Lebanese cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, mint, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and Greek yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.

Preheat oven to 200°C. Peel and dice Kent pumpkin and Dutch cream potato in 1cm cubes. Microwave veg for 7 min in a bowl with splash of water till just tender. Dice red onion. Heat pan to medium heat add a little oil. Add half the onion, cook 2-3 minutes until soft. Add the korma curry paste and veg and cook for 8-10 minutes until tender. Add peas and season.

Melt butter. Lay a sheet of filo pastry on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice Lebanese cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, mint, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and Greek yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.

Preheat oven to 200°C. Peel and dice Kent pumpkin and Dutch cream potato in 1cm cubes. Microwave veg for 7 min in a bowl with splash of water till just tender. Dice red onion. Heat pan to medium heat add a little oil. Add half the onion, cook 2-3 minutes until soft. Add the korma curry paste and veg and cook for 8-10 minutes until tender. Add peas and season.

Melt butter. Lay a sheet of filo pastry on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice Lebanese cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, mint, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and Greek yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.

Preheat oven to 200°C. Peel and dice Kent pumpkin and Dutch cream potato in 1cm cubes. Microwave veg for 7 min in a bowl with splash of water till just tender. Dice red onion. Heat pan to medium heat add a little oil. Add half the onion, cook 2-3 minutes until soft. Add the korma curry paste and veg and cook for 8-10 minutes until tender. Add peas and season.

Melt butter. Lay a sheet of filo pastry on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice Lebanese cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, mint, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and Greek yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.

Preheat oven to 200°C. Peel and dice Kent pumpkin and Dutch cream potato in 1cm cubes. Microwave veg for 7 min in a bowl with splash of water till just tender. Dice red onion. Heat pan to medium heat add a little oil. Add half the onion, cook 2-3 minutes until soft. Add the korma curry paste and veg and cook for 8-10 minutes until tender. Add peas and season.

Melt butter. Lay a sheet of filo pastry on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice Lebanese cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, mint, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and Greek yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.