Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseAppetizer, Main Course, Tapas/small Plates
EquipmentMortar And Pestle
Five Ingredients or LessYes
Taste and TextureCrisp, Herby, Savory, Spiced, Sweet
Type of DishFirst Course Salad, Main Course Salad, Savory/pot Pie
- 2 medium sweet potatoes
- 1½ teaspoons coriander seeds, plus a little extra for sprinkling
- Two dried red chillies
- ½ teaspoon ground cinnamon, plus a little extra for sprinkling
- Sea salt and freshly ground black pepper
- 2 spring onions (scallions), trimmed and finely chopped
- 1 large egg, preferably free-range or organic, beaten
- ½ cup plus 2 tablespoons butter
- 6 sheets of filo pastry
- 1 red onion, finely sliced
- A bunch of fresh watercress
- A bunch of fresh mint, leaves picked
- A bunch of fresh flat-leaf parsley, leaves picked
- 4 tablespoons natural yogurt
- Juice of 1 lemon
- Extra virgin olive oil
- A pinch of ground cumin
- 2 lemons, cut into halves
Preheat your oven to 400ºF. Wash the sweet potatoes and bake them, in their skins, until cooked and soft. Allow to 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 the spring onion into the potato with the egg.
Melt the butter gently in a pan. Grind the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of cinnamon and a little of the ground coriander. Cover with a second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo into two 6 inch squares.
Working quickly to prevent the pastry from drying, repeat with the remaining filo sheets. You should now have four squares of filo. Place a generous tablespoon of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown – about 10 minutes. These are your briks.
Mix the red onion with the watercress and herb leaves. Mix the yogurt with the lemon juice, a glug of olive oil and the cumin. Dress the salad with the yogurt mix and serve with the hot filo briks and the lemon halves.
2016 Jamie Oliver