Place your butternut chunks and chickpeas into the Instant Vortex basket. Drizzle over a little oil, and salt, then close the air frying drawer.
Select Air Fry, set the temperature to 190°C, and the time to 15 minutes and press Start.
While the butternut squash & chickpeas cooks, caramelize your onions but sautéing them on a medium low heat, stirring occasionally until golden brown and sticky.
When the butternut squash and chickpeas are cooked, and the onions caramelized, combine them in a bowl with the almonds, mint, parsley, dates and garlic. Mix everything together until well combined, then season to taste with salt and pepper.
On a clean work surface, place a piece of filo pastry with the long edge facing away from you. Brush the filo lightly with melted butter. Place another sheet of filo down overlapping the first by about 5cm to create a longer wide rectangle. Layer the remaining 4 sheets of filo, on top of the first two, brushing melted vegan butter between the layers as you go.
Spoon the butternut filling along the long edge of the rectangle, forming a long sausage shape about 4cm thick. Squish the filling together with your hands to make it compact, and remove any large air pockets.
Roll the filo around the filling into a large long snake shape, then work quickly to roll the snake of pastry into a snail shape, then brush it with vegan butter. Place the spiral pastry into a pie dish that can fit into your air fryer. (It is possible to cook the spiral without the pie dish, however the dish helps maintain the spiral shape.)
Select Air Fry on the air fryer and set the temperature to 170°C and time to 25 minutes and press Start.
Add the pie dish to the air fryer basket when prompted and ignore when prompted to turn food.
Cook the swirl until the pastry is a deep golden brown. (The spiral can be made in advance, and cooked, and reheated in the vortex on the reheat function until warmed through.)
While the spiral cooks, make your salad and tzatziki. Cut a 5cm chunk off your cucumber, reserving the larger half for the salad. Grate the 5cm cucumber piece and drain any excess water. Mix the grated cucumber with the coconut yogurt and 2g of mint, finely chopped. Halve the lime, squeezing a little lime juice into the tzatziki (about ½ tsp) and reserving the rest for the salad. Taste the tzatziki adding salt as needed. Set aside.
Thinly slice the red onion and add it to a bowl with a sprinkle of salt and squeeze the remaining lime juice. Toss everything together then set the onions aside to soften and pickle.
Once the Crispy Butternut and Date Vegan Swirl is cooked dice your remaining cucumber into chunks and toss it with the pickled red onion and lime juice, and remaining mint leaves.
Season the salad with salt and pepper, then serve with the vegan swirl