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 the 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 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.