Samosa-Style Lamb-Potato Filo Parcels & Halloumi

• Half-fill a medium saucepan with boiling water 
and add a generous pinch of salt.
• Cook potato in boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
Drain and set aside. 

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook lamb mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add mild sambal seasoning and garlic, and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder and the honey. Stir to combine, then remove pan from the heat. • Add cooked potato and lightly crush with a fork, stirring to combine. Season to taste.

• Lay 1 sheet of filo pastry on a dry surface and 
fold in half lengthways into a long strip. Spoon 
2 heaped tablespoons of lamb mixture on one 
end of the filo strip.
• Fold pastry diagonally over the filling to form 
a triangle. Then, fold the triangle horizontally 
upwards. Then, fold it back over to the other side 
and continue like this until the end to make a 
triangular parcel.
• Place parcels on a lined oven tray. Repeat for 
remaining filo sheets and lamb mixture.
• Brush parcels with olive oil and bake until 
golden, 15-20 minutes.

• Meanwhile, roughly chop tomato. 
• Pick mint leaves and thinly slice.
• In a small bowl, combine mint and Greek-style 
yoghurt. Season to taste with salt and pepper.
• In a medium bowl, combine mixed salad leaves, 
tomato and a drizzle of white wine vinegar and 
olive oil. Season to taste.