• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Finely chop onion and garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add tomato paste, Middle Eastern seasoning and half the garlic, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add the water, then simmer until slightly reduced, 2-3 minutes. Season with salt and pepper. Remove from heat. TIP: Add a splash of water if the filling looks dry.

• Lay a filo sheet on a dry surface and brush with olive oil. Top with another filo sheet. Repeat with remaining sheets to make 2 stacks (you'll have 1 sheet of filo left over!). • Divide pork filling mixture along the long edge of the filo stacks. Roll the filo to enclose filling, making 2 logs. • Put a log on a lined oven tray and curl to form a snail. Repeat with remaining filo log. • Brush with olive oil and bake for 20 minutes, until golden and crisp.

• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• In a medium bowl, combine mixed salad leaves, carrot, flaked almonds and a drizzle of vinegar and olive oil. Season to taste.

• Divide pork borek filo snails and carrot salad between plates. • Serve with garlic yoghurt. Enjoy!