• Heat a heavy-based frying pan over a medium heat and toast pistachio nuts and blanched almonds for 3 to 4 mins, until golden.
• Add chilli flakes and ground cumin and toast for 1 min. Drizzle over 1tbsp honey and heat until bubbling, then cook for 2 mins or until dark gold.
• Tip the nuts onto greaseproof paper and cool.

For the halloumi morsels

• Cut the halloumi into bite-size pieces. Heat 1tbsp olive oil in a frying pan and fry the cheese for 2 to 3 mins over a high heat until golden all over.
• Add 1tbsp olive oil, ¼ tsp cumin seeds and a large pinch of chilli powder and heat through for 1 min. Serve warm.

For the spiced carrot dip

• Simmer 3 chopped carrots in a small saucepan of water for 10 mins, until really soft. Transfer to a food processor and blend.
• Add 1tsp harissa paste, ½ tsp ground cumin, pinch of ground ginger, 1 garlic clove, 1tbsp red wine vinegar, 4tbsp extra virgin olive oil and blend again. Season with salt. Serve with pitta bread or crudités.

For the spinach and feta parcels

• Preheat the oven to 200ºC/400ºF/Gas Mark 6. Melt the butter in a frying pan over a high heat and add the fresh spinach. Cook until wilted, tossing it about so it cooks evenly and all the liquid disappears. Tip the spinach into a bowl and allow to cool.
• Meanwhile to make eight parcels, cut each sheet of filo pastry (defrosted if frozen) into two strips around 7.5cm (3in) wide.
• Add the crumbled feta cheese and 1 beaten egg to the cooled spinach and season with black pepper and pinch of nutmeg. Place a spoonful of the spinach at one end of one strip of filo and fold over the corner to make a triangle shape, then fold the triangle down the length of the pastry in the same way. Repeat with the rest of the spinach mixture and the filo pastry strips.
• Place the parcels on a baking sheet and brush generously with olive oil, then sprinkle with paprika. Bake for 12 to 15 mins until golden. Serve warm.