• Preheat oven to 220°C/200°C fan-forced. • Meanwhile, finely chop onion (see ingredients). Grate carrot. Slice cucumber into rounds. • Drain sweetcorn (see ingredients). Drain and rinse red kidney beans.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook red kidney beans, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water, half the butter and vegetable stock powder, then stir to combine and simmer until slightly thickened, 1-2 minutes. Transfer veggie filling to a baking dish. Sprinkle over shredded Cheddar cheese.

• In a small microwave-safe bowl, add the remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until the pastry is golden, 20-25 minutes.

• Meanwhile, combine mixed salad leaves, cucumber and drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Mexican red kidney bean and veggie filo pie between plates. • Tear over coriander (see ingredients). Serve with cucumber salad. Enjoy!