Pumpkin, Leek & Fetta Parcels

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes or until golden. Remove from the pan and set aside.

Return the pan to a medium-high heat along with a drizzle of olive oil. Add the pumpkin and cook, tossing occasionally for 5 minutes or until browned. While the pumpkin is cooking, finely slice the leek. Peel and crush the garlic. Add the leek and cook for a further 3-4 minutes or until softened. Add the garlic and cook for 1-2 minutes or until fragrant. Remove the pan from the heat and add the pine nuts and ¾ of the fetta to the mixture. Stir to combine and season with a pinch of salt and pepper.

Lay 2 sheets of filo pastry flat on a chopping board. Place the pumpkin-leek mixture (1/4 for 2 people/ 1/8 for 4 people) in the centre of the left-hand side of the pastry. Fold in the top, bottom and left-side edges, then roll the pastry over to make a parcel. Repeat with the remaining mixture and remaining filo pastry sheets. Brush each parcel generously with melted butter and top with a pinch of salt and pepper. Transfer to an oven tray lined with baking paper and bake for 10-15 minutes, or until flaky and golden.

Meanwhile, dice the Roma tomato. In a medium bowl, combine the balsamic vinegar with 2 tsp (for 2P) / 1 tbs (for 4P) olive oil and the honey. Season with salt and pepper and mix well. Add the mixed salad leaves, roma tomato and remaining fetta. Just before serving, toss to coat.