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1
Preheat your oven to 400 degrees F. Wash the sweet potatoes and bake them, in their skins, until cooked and soft.
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2
Allow to cool, then peel and mash.
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3
Grind 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar.
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4
Add the cinnamon, stir into the mashed sweet potato and season well.
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5
Fold the spring onion into the potato with the egg.
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6
Melt the butter gently in a pan.
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7
Grind the remaining coriander seeds.
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8
Brush a sheet of filo with some melted butter and sprinkle with a pinch of cinnamon and a little of the ground coriander.
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9
Cover with a second sheet, and brush and sprinkle as before.
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10
Repeat for the third sheet.
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11
With a sharp knife, cut the stacked filo into two 6 inch squares.
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12
Working quickly to prevent the pastry from drying, repeat with the remaining filo sheets.
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13
You should now have four squares of filo.
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14
Place a generous tablespoon of the sweet potato mixture in the centre of each square and spread out slightly.
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15
Brush the edges of each square with water and fold in half, corner to corner, to make a triangle.
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16
Press down at the edges to seal.
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17
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.
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18
These are your briks.
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19
Mix the red onion with the watercress and herb leaves.
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20
Mix the yogurt with the lemon juice, a glug of olive oil and the cumin.
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21
Dress the salad with the yogurt mix and serve with the hot filo briks and the lemon halves.
