Spinach samosas with Indian salad

• frozen chopped spinach600g g

  defrosted and drained

• spring onions↗4

  trimmed and sliced

• cherry tomatoes↗100g g

  quartered

• garam masala↗1 tbsp tbsp
• sheets filo pastry↗6
• olive oil↗2 tbsp tbsp
• cherry tomatoes↗100g g

  quartered

• spring onions↗4

  sliced

• carrot↗1

  cut or peeled into long strips

• mustard seeds1 tsp tsp
• green chilli↗1

  sliced

• juice ½ lime

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the spinach, spring onions, cherry tomatoes and garam masala with a grinding of pepper.

2. 2

   Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil – don’t worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp.

3. 3

   To make the salad, toss all the ingredients together and serve alongside.