Spiced Roast Vegetable Strudel with Chickpeas & Brie

• ▢ 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

For the sauce

• ▢ 75 g salted cashew nuts
• ▢ 125 g extra virgin olive oil
• ▢ ½ small onion, finely chopped
• ▢ 2 garlic cloves, peeled and chopped
• ▢ salt and freshly ground black pepper
• ▢ 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