Curried Veggie & Chicken Filo Parcels

• Meanwhile, finely chop onion and garlic. Roughly chop coriander. Drain sweetcorn. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and corn until tender, 3-5 minutes. • Add garlic and curry powder and cook, stirring, until fragrant, 1 minute. • Add vegetable stock powder, tamarind paste and the brown sugar and stir to combine, then remove from heat. • Add cooked veggies and coriander. Stir to combine, then lightly crush mixture with a fork. Season to taste and transfer to a bowl. • Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Lay filo pastry sheets on a dry surface and fold in half. • Spoon veggie mixture and chicken in the center of filo sheet. Fold sides over and roll into a parcel. • Place on a lined oven tray. Repeat for remaining filo sheets, veggie mixture and chicken. • Brush parcels with olive oil and bake until golden, 15-20 minutes.

• Meanwhile, slice cucumber into half-moons. Finely chop mint. • When parcels have 5 minutes remaining, combine garlic dip and mint in a small bowl. Season to taste. • In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.