Zucchini, Feta and Tomato Picnic Pie

Ready in 45 mins Serves 6-8

2 spring onions, chopped

1 clove garlic, chopped finely 1-1½ tsp finely chopped red chilli 2 Tbsp olive oil

3-4 zucchini

1 Tbsp finely chopped rosemary 2 Tbsp chopped thyme leaves

1 Tbsp lemon juice

1 tsp salt

Ground black pepper, to taste 12-14 cherry tomatoes

100g goat’s feta

2 Tbsp pine nuts, coarsely chopped Torn basil and mint leaves, to garnish Olive oil pastry (as above)

See sausage, tomato and olive picnic pie for preparation of pastry. To prepare the topping, pan-fry spring onions, garlic and chilli in olive oil for a few minutes. Grate zucchini into a clean tea towel (you should have about 3 cups) then squeeze over a sink to remove excess liquid.

Add zucchini to frying pan along with rosemary, thyme leaves, lemon juice and salt and pepper, and fry for a few more minutes until zucchini is just softened. Remove from heat and set aside to cool. Preheat oven to 220C fanbake. Cut baking paper to the same size as a 33cm x 38cm baking tray. Place tray in the oven to preheat (this will ensure a crisp base when you bake the pie). Place the baking paper on a clean bench and roll out pastry on baking paper until it is the same size as the baking paper (about 33cm x 38cm). Fold in edges of dough by 1cm to form a raised border.

Spread cooled zucchini mixture over pastry base. Halve cherry tomatoes then squeeze out and discard most of the pips and juice. Arrange over zucchini mixture along with the crumbled feta and pine nuts.

Slip baking paper and pie on to the preheated baking tray and bake until crisp and golden (about 30 minutes). Serve warm or cold, garnished with torn basil and mint leaves.