Sweet Potato Filo Briks with Herb Salad

Sweet Potato Filo Briks with Herb Salad

Ingredients:
Briks:
Sweet potatoes
1½ teaspoons coriander seeds
Chillies
½ teaspoon ground cinnamon, plus extra for sprinkling
Spring onion
1 egg, beaten
150g butter
6 sheets filo pastry

Salad:
1 red onion, finely sliced
A bunch of fresh watercress
A bunch of fresh mint, leaves only
A bunch of fresh parsley, leaves only
4 tablespoons natural yoghurt
Juice of 1 lemon
Good olive oil
A pinch of ground cumin
2 lemons, halved

Directions:
Preheat the oven to 200°C, 400°F, gas mark 6. Wash the sweet potatoes and bake in their skins until soft. Cool, then peel and mash.
Grind 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar. Add the cinnamon, stir into the mashed sweet potato and season well. Fold in the spring onion and the egg.
Melt the butter gently. Grind the remaining coriander seeds. Brush 1 sheet of filo with melted butter and sprinkle with a pinch of cinnamon and a little ground coriander. Cover with a second sheet, brush and sprinkle as before, then repeat with a third sheet. Cut the stack into two 15cm squares. Working quickly so the pastry doesn't dry out, repeat with the remaining filo sheets to make 4 squares.
Place a generous tablespoon of the potato mix in the centre of each square and spread slightly. Brush the edges with water and fold corner to corner to make triangles. Press the edges to seal.
Brush both sides of each triangle with the rest of the butter, place on a baking tray and bake until light brown, about 10 minutes.
Mix the red onion with the watercress and herb leaves. Mix the yoghurt with the lemon juice, a glug of olive oil and the cumin. Dress the salad and serve with the hot briks and the lemon halves.