Step 1

Peel and finely chop the garlic and 2½ of the onions. Place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil. Cook for 5 minutes, stirring occasionally, until soft. Meanwhile, grate 500g of the carrots then add to the pan along with a pinch of sea salt and black pepper and the mixed spice. Cook for 10 minutes, or until soft and sweet, stirring regularly. Drain and tip in the butter beans and cook for 2 minutes, stirring constantly, then use a potato masher to squash the beans and veg until everything comes together. Crumble and mix in most of the feta, then remove from the heat and leave to cool. Preheat the oven to 200°C/400°F/gas

Step 2

Unroll the pastry sheet on its paper and place on a baking sheet. Pile the filling down the centre of the pastry, shaping it into a nice, thick sausage-shape. Lightly brush one of the long sides with a small splash of milk, then use the paper to fold the pastry over and press down to secure. Trim the edges and use a fork to seal the pastry together. Brush the pastry all over with the remaining milk, then use the back of a knife to very lightly score it at 2cm intervals. Bake on the bottom shelf of the oven for 25 minutes, or until golden and puffed up. Speed-peel the remaining carrots, peel and finely slice the reserved onion and click apart the lettuce leaves. Crumble over the remaining feta, then toss together with 3 tablespoons of oil, 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Slice the veggie roll into four, divide between warm plates and serve with the salad.