• Peanut and vegetable parcels

    Serves: 8
    Cooking Time: 45 mins

    Ingredients

    • 30ml (2 tbsp) olive or avocado oil
    • 1 small onion, diced
    • corn kernels from 1 mealie
    • 2 carrots, peeled and grated
    • 4 baby marrows, diced
    • 5ml (1 tsp) ground coriander
    • 5ml (1 tsp) ground cumin
    • 2,5ml (½ tsp) turmeric
    • 2,5ml (½ tsp) ground cardamom
    • 1 red chilli, finely chopped
    • Maldon Sea Salt and freshly ground black pepper, to taste
    • 100g unsalted peanuts + extra, to serve
    • 8 sheets filo pastry
    • 100g butter, melted
    • ROASTED RED PEPPER SAUCE
    • 2 roasted red peppers + extra, to serve
    • lime wedges, to serve
    • julienned spring onions, to serve

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Heat the oil in a large non-stick frying pan over medium heat. Add the onion and fry until golden. Add the corn, carrots and baby marrows, and fry for 2 minutes.

    3

    Add the spices and season well. Fry for a further 5 minutes.

    4

    Add the peanuts and set aside to cool.

    5

    When the mixture has cooled, cut the filo pastry sheets into 4 squares, brush with melted butter and add 10ml (2 tsp) of mixture to each square.

    6

    Gather the pastry edges together and gently twist to enclose the filling. Place on a baking tray lined with baking paper, brush with remaining butter and bake in the preheated oven until golden, about 10 minutes.

    7

    For the red pepper sauce, place the peppers in a blender and blitz to form a smooth paste.

    8

    Serve the peanut and vegetable parcels with the sauce, lime wedges, spring onions, extra peanuts and roasted peppers on the side.

     

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