Filling –

1 caramalised onion

200g grated halloumi

150g crumbled feta

tbs harissa paste

2tbs chopped parsley

1 tbs mint

zest 1 lemon

2 yolks

12 pieces filo cut into 100 x 450mm


oil to fry

nigella seeds to garnish

Sauce –

4 red peppers, roasted, peeled and deseeded

15g smoked paprika

100ml veg stock

juice 1 lemon


1. Combine the filling ingredients

2. Put 2 strips of pastry on top of each other. (add a little water to seal)

3. Put a little filling in the bottom corner. Then keep turning to make triangles. Seal with water

4. Deep fry for 3 -4mins

5. Drain and sprinkle on seeds

6. Sauce – blend til smooth