Pumpkin and Pea Samosa with Kachumba Salad and Lime Yoghurt

Preheat oven to 200. Peel and dice pumpkin and potato into 1cm cubes. Microwave the veg for 5 minutes in a bowl with a splash of water until just tender. Dice onion. Heat pan over medium heat and add a drizzle of oil. Add half the onion, cook for 2-3 minutes until softened. Add the paste and veg cook for 8-10 minutes until tender. Add the peas and season.

Tip! Cooking the potato and pumpkin in the microwave first speeds up the cooking process. You can use less paste if you prefer a super mild filling and add more towards the end.

Melt butter. Lay a sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Tip! You can make them large or small, we made 4 per person.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.

Preheat oven to 200. Peel and dice pumpkin and potato into 1cm cubes. Microwave the veg for 5 minutes in a bowl with a splash of water until just tender. Dice onion. Heat pan over medium heat and add a drizzle of oil. Add half the onion, cook for 2-3 minutes until softened. Add the paste and veg cook for 8-10 minutes until tender. Add the peas and season.

Tip! Cooking the potato and pumpkin in the microwave first speeds up the cooking process. You can use less paste if you prefer a super mild filling and add more towards the end.

Melt butter. Lay a sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Placing on a lined baking tray. Repeat with remaining pastry.

Tip! You can make them large or small, we made 4 per person.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Cut cherry tomatoes in half. Dice cucumber. Finely slice radish. Pick mint and roughly chop. Zest lime and cut in ¹⁄₂. Combine tomato, cucumber, remaining onion and radish. Season with salt, pepper and a squeeze of lime. To make lime yoghurt: combine zest and yoghurt, season with salt and pepper.

Serve the samosa alongside the salad and a spoonful of the lime yoghurt.