Indian Chickpea & Veggie Parcels

• Meanwhile, finely chop onion. Zest lemon to get a pinch and slice into wedges. Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chickpeas until tender, 3-5 minutes. • Add Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add vegetable stock powder, apricot sauce (see ingredients) and 1/2 the butter, and stir to combine, then remove from heat. • Add cooked veggies and baby spinach leaves. Stir to combine, then lightly crush mixture with a fork. Season to taste.

• In a small heatproof bowl, add the remaining butter with a pinch of salt and microwave in 10 second bursts until melted. Lay a sheet of filo pastry on a dry surface and fold in half. • Spoon veggie mixture in the centre of filo sheet. Fold sides over and roll into a parcel. • Place on a lined oven tray. Repeat with remaining filo sheets and filling. • Brush with butter and bake until golden, 25-30 minutes.

• When parcels have 5 minutes cook time remaining, combine Greek-style yoghurt and lemon zest in a small bowl. Season to taste. • In a medium bowl, combine mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.