Herby Half Chicken & Kūmara-Feta Filo Galette

• Meanwhile, season half chicken with a good pinch of salt and pepper. In a small bowl, combine classic roast spice blend and a drizzle of olive oil. • When BBQ is hot, grill chicken, skin-side down first, with lid down, until charred and cooked through, 10-15 minutes each side. In last 5 minutes of cook time, spoon over spice blend mix and cook until golden. • Transfer to a plate, cover to keep warm and set aside to rest for 5-10 minutes. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when It's no longer pink inside. • No BBQ? Season half chicken with a good pinch of salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook half chicken skin side down until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray, drizzle over spice blend and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.

• Thinly slice cucumber into rounds. Roughly chop roasted almond. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook sliced leek, stirring, until softened, 4-5 minutes.

• When kumara is done, remove from tray and transfer to a plate. • Place filo pastry flat on the lined oven tray. Place leek and roasted kumara in centre of the pastry, leaving a 4cm border around edge. • Crumble over cow's milk feta (see ingredients). Season with a pinch of salt and pepper. • Carefully fold pastry edges over kumara, leaving the centre exposed. Brush edges of pastry with the milk. Bake in the oven until golden, 15-20 minutes. TIP: Use the same lined oven tray from the kumara to cook your pastry, for extra flavour!

• Meanwhile, in a medium bowl, combine cucumber, rocket leaves, a drizzle of white wine vinegar and olive oil and season to taste.