Halloumi, Curried Chickpea & Cauliflower Filo Pie

• Meanwhile, drain and rinse chickpeas. Cut halloumi into bite-sized chunks. • Finely chop garlic. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.  When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush chickpeas with a fork, then add coconut milk, vegetable stock powder and the water and simmer until slightly reduced, 2-3 minutes.

• Remove pan from heat, then add cooked halloumi, roasted veggies and baby leaves (see ingredients), stirring, until wilted. Season to taste. • Transfer chickpea filling to a baking dish.

• Lightly scrunch each sheet of filo pastry and place on top of chickpea mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.