Squash + Chickpea Börek On Beetroot Purée

Chop the squash into small 1-2cm pieces and discard the seeds. Heat a splash of olive oil in a casserole pot or large pan over a medium heat. Add the squash and cook for 6-7 minutes, or until the edges begin to soften.

Add the garlic, rosemary and nutmeg, then cook for another 2 minutes.

Lower the heat slightly and stir in the spinach. Cook until wilted.

Meanwhile, add the chickpeas to a large mixing bowl and mash with a potato masher until most of them have broken down.

Transfer the squash mixture to the bowl with the chickpeas. Season well with salt and pepper, then mix everything together and leave to cool to room temperature.

Slice the beetroot into evenly sized wedges and place them on a baking tray lined with baking paper. Drizzle with a little olive oil, toss to coat, and set aside.

Preheat the oven to 200°C fan / 220°C / 425°F.

Lay one sheet of filo pastry in front of you with the long side facing towards you. Brush lightly with oil, then place a second sheet on top and brush again.

Add a quarter of the squash and chickpea mixture along the long edge of the pastry, leaving a 3cm (1”) gap at the edge nearest you.

Roll the pastry away from you into a long log, then gently curl it into a swirl (see our tips if there is a tear in your börek). Transfer to a baking tray. Repeat with the remaining pastry and filling to make four böreks.

Brush each börek with oil, then sprinkle over the sesame seeds.

Place both trays - the börek and the beetroot - in the oven. Bake for 30 minutes, or until the börek is golden brown and the beetroot is tender.

Once the beetroot is cooked, add it to a blender along with the yoghurt, lemon zest, lemon juice and a pinch of salt. Blend until smooth.

Serve the böreks on top of the beetroot purée and finish a drizzle of olive oil, fresh parsley and freshly ground black pepper.