Samosas with Salsa Salad

Ingredients

• 300g kumara, cubed

• 1/2 onion, chopped

• 1 Tbsp curry powder

• 1 1/2 cups frozen spinach

• 3/4 cup frozen peas

• 1 Tbsp dried coriander

• 5 sheets flaky puff pastry

• 1 Tbsp melted butter

• 1 tsp sesame seeds

Salsa salad

• 1 corn cob, cooked and shaved

• 1 red onion, diced

• 1/2 cucumber, diced

• 1 tomato, diced

• 1/2 iceberg lettuce, shredded

• 2 Tbsp lime juice

• 1 Tbsp fresh or 1 tsp dried coriander

Serves 5

Ingredients

1. Preheat oven to 200C. Roast kumara and onion with curry powder and olive oil for 20 minutes or until cooked. Season with salt and pepper.

2. Defrost spinach and peas in the microwave, chop spinach and squeeze out moisture using paper towels. Add veges and coriander to kumara mix, combine well.

3. Cut each pastry sheet into three rectangles. Place a spoonful of mixture at one end. Lift bottom left corner over the mixture to form a triangle. Lift bottom right corner up to left side. Repeat until all pastry is used and has formed a triangle around the mixture.

4. Brush the samosas with butter and sprinkle with sesame seeds.

5. Bake at 200C for 30 minutes or until golden.

6. Mix salad ingredients.