Courgette Flammekueche

• Dice the bell pepper and slice the onion into half rings (see Tip).
• Transfer the flammekueche to a parchment-lined baking sheet and bake for 7 – 8 minutes. 

Tip: if you have extra onion, add it to the salad in step 5.

• In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat.
• Thinly slice a third of the courgette and fry for 5 minutes.

Did you know... this recipe provides more than 350g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.

• Taste the sauce and add some more honey or vinegar if necessary, then spread it over the flammekueche, leaving at least 2cm free around the edges.
• Top with the courgette slices, bell pepper, onion and mozzarella.
• Season with salt and pepper, then bake in the oven for 8 – 10 minutes or until the mozzarella has melted.

• In the meantime, use a peeler to shave the rest of the courgette into thin ribbons.
• Halve the tomato and scoop out the seeds and the juice, then dice it.
• In a salad bowl, combine half of the extra virgin olive oil with the rest of the white balsamic vinegar.
• Toss the courgette ribbons, tomato and lettuce with the dressing, then season to taste with salt and pepper.