Pumpkin & Feta Triangles with Mint Dipping Sauce from My Street Food Kitchen by Jennifer Joyce

Ingredients

• 2 tablespoons caster (superfine) sugar
• 2 large handfuls of mint leaves, coarsely chopped
• 2 tablespoons mild white wine vinegar
• 18 sheets filo pastry, 20 x 30 cm (8 x 12 inch) size
• 2 large pinches of chilli flakes, such as Aleppo pepper
• 1 large red onion, halved and sliced into half moons
• 2 tablespoons olive oil
• 2 teaspoons ras-el-hanout or za’atar spice mix
• 1 small butternut pumpkin (squash), peeled, halved, seeded
• melted butter, for brushing
• 2 tablespoons extra virgin olive oil
• black onion seeds or sesame seeds
• 2 garlic cloves, chopped
• 50 g (1¾ oz) feta cheese, crumbled
• 50 g (1¾ oz/⅓ cup) pine nuts, toasted