Ingredients

• 1 x 270g packet filo pastry
• 1 large sweet potato
• peeled and coarsely grated
• 1 red onion
• finely chopped
• 2 garlic cloves
• finely chopped or grated
• 1 x 400g tin cannellini beans
• rinsed and drained
• 200g/7oz feta or salad cheese
• roughly chopped
• 1 tbsp finely chopped mint
• 2 tbsp rapeseed oil
• ¼ tsp sea salt
• freshly ground black pepper
• 3 red peppers
• deseeded and thickly sliced
• ½ tsp rapeseed oil
• 3 Little Gem lettuces
• leaves separated and any large leaves halved lengthways
• 300g/10½oz cherry tomatoes
• halved
• ½ cucumber
• halved lengthways and sliced
• 3 tbsp pine nuts
• 2 tbsp white wine vinegar
• 1 tbsp wholegrain or English mustard
• 1 tsp honey
• 4 tbsp orange juice
• 4 tbsp rapeseed oil
• ¼ tsp sea salt
• freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
• Remove the filo from the fridge and set aside to come to room temperature while you prepare the filling.
• Put the sweet potato
• red onion
• garlic
• cannellini beans
• salad cheese
• mint
• salt and pepper into a large bowl. Mix well.
• Cut the filo in half so you have a pile of square pieces. Lay a sheet of filo pastry on a board. Brush with little oil
• then layer another sheet on top at a 45 degree angle – you want to create a star shape. Repeat with the remaining pastry and oil until you have 6 star-shaped stacks.
• Divide the filling between the filo stars
• placing it right in the centre. Gently pull the sides of the stars up over the filling to meet in the middle. Gently squeeze together above the filling to create a parcel
• a bit like a little purse then loosen the centre slightly so that you have floppy folding out edges.
• Transfer the parcels to the baking tray
• brush with any remaining oil and bake in the oven for 20 minutes
• or until golden brown and cooked through. Remove from the oven and set aside to cool slightly for 5 minutes before serving.
• Meanwhile
• make the salad. Put the peppers on a separate baking tray and drizzle with the oil. Roast for 20 minutes until just browned and softened.
• Toss the lettuce
• tomatoes
• cucumber and pine nuts in a bowl.
• Put the vinegar
• mustard
• honey
• orange juice
• oil
• salt and pepper into a small jar or bowl and shake or whisk together. Drizzle half of the dressing over the salad and toss well. Put the rest of the dressing into a sealed container to use on other salads. It will keep in the fridge for 5 days.
• Divide the parcels between six serving plates. Stir the peppers into the salad and serve alongside the parcels.