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Courgette, Potato & Feta Slice |
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| Serves 4 |
Prep 25 mins |
Cooking 1hr |
Easy |
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Ingredients
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175g new potatoes, thinly sliced
2 courgettes (450g), trimmed and thinly sliced
2 tbsp olive oil
100g block of feta, crumbled
small bunch mint or chives or parsley, picked and chopped
4 eggs beaten
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Heat the oven to 200C/180C
fan/ gas 6. Tip the potato and courgette slices into a
large bowl and toss with the olive oil and some seasoning.
Arrange in a single layer on two baking trays and roast
for 20 - 25 mins until lightly golden, stirring halfway through
to brown evenly.
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Line a 20 x 20cm baking tin
with a large sheet of baking parchment, ensuring there are
no tears or cuts (where the egg might leak through). Layer
the veg on the parchment, scattering most of the feta and
all of the mint between the layers.
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Season the egg, then pour this
over the veg. Crumble over the rest of the feta Bake for
25-30 mins until the egg is cooked and the top is golden.
Leave to cool completely in the tin, then chill until
needed. Will keep chilled for up to two days. Cut into
squares and pack into a lunchbox or picnic hamper.
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DAILY
DINNERS 
