Crispy potato & chickpea parcels

Method

1. Peel and finely slice most of the garlic, and peel and finely chop most of the onion, reserving ½ a clove of garlic and ¼ of an onion for the yoghurt dip.
2. Place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Add the garlic, onion, garam masala and crushed chillies and fry for 10 minutes, or until softened.
3. Pick the mint leaves, placing the baby ones in a bowl of iced water. Finely slice the stalks and add to the pan with 1 tablespoon of red wine vinegar.
4. Drain and add the potatoes and chickpeas, scrunching them in with clean hands. Season to perfection and cook for 5 minutes, tossing occasionally and mashing with a fork as you go. Stir in the frozen peas to heat through, then turn off the heat.
5. Preheat the oven to 200°C/400ºF/gas 6, and spritz a baking tray with oil.
6. Lay out the pastry sheets and cut in half lengthways. Working fairly quickly (to stop the pastry drying out too much), divide the filling into 8 equal piles. Spoon an eighth of the filling at the base of each sheet. Fold and turn up the pastry to create a triangular shape, using a little water to seal and stick down any overhang at the end.
7. Place the parcels on the tray, spritz the tops with oil and sprinkle with the remaining garam masala. Bake for 25 minutes, or until golden and crisp.
8. Trim and halve the lettuce, then click apart the leaves and finely slice the stalk. Use a speed-peeler to peel most of the cucumber into ribbons, reserving the centre part for the yoghurt dip.
9. Finely slice the carrot into rounds (use a crinkle cutter, if you have one), then trim and finely slice the radishes and most of the chilli, reserving a tiny bit for the dip. Arrange all the crunchy veg in a nice serving bowl and scatter over ¾ of the sliced chilli, placing the rest in the bowl of iced water.
10. Finely grate the lemon zest and put to one side. Squeeze the juice into a small bowl, add 2 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper and mix well.
11. Using a box grater, grate the reserved onion, garlic, cucumber and chilli into another small bowl. Roll up then finely chop the mint leaves, add to the bowl with the yoghurt, and mix well. Season to perfection.
12. Serve the crispy parcels on a board, scatter over the lemon zest, baby mint leaves and sliced chilli. Dress and toss the salad, then serve alongside with the yoghurt dip.