Spiced Roast Vegetable Strudel with Chickpeas & Brie

Ingredients

• 2 medium carrots (peeled, roughly chopped)
• 2 sticks of celery (roughly chopped)
• ½ aubergine (roughly chopped)
• 2 small onions (roughly chopped)
• 1 red pepper (de seeded roughly chopped)
• 1 yellow pepper (roughly chopped)
• 400 g canned chickpeas (drained well)
• 6 cloves garlic (peeled and roughly chopped)
• 6 tbsp olive oil
• sprig of thyme
• sprig rosemary
• 1 tbsp dried oregano
• ½ tsp ground cumin
• salt and freshly ground black pepper
• 200 g English west country brie (roughly chopped)
• 1 medium mozzarella cheese (roughly chopped)
• 200 g sunblush tomatoes (chopped)
• 6 large sheets filo pastry
• melted butter
• beaten egg
• 75 g salted cashew nuts
• 125 g extra virgin olive oil
• ½ small onion (finely chopped)
• 2 garlic cloves (peeled and chopped)
• 80 g fresh coriander (chopped)
• 1 tbsp lemon grass puree (Bart)
• 2 tbsp white wine vinegar
• 75 g Parmesan cheese (grated)
• 1 tsp red chilli (finely chopped)