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  • BBC Good Food Magazine

    Enjoy a special picnic

    Apr 27, 2023 5 minutes
    “Serve this warm for brunch, or cold in a picnic basket”

    Courgette, potato & feta slice

    SERVES 8 PREP 25 mins

    COOK 1 hr EASY V

    350g new potatoes, thinly sliced
    4 courgettes (about 900g), trimmed and thinly sliced
    3 tbsp olive oil
    200g block of feta, crumbled (vegetarian, if needed)
    small bunch of mint, leaves picked and chopped
    8 eggs, beaten

    1 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 25 mins until lightly golden, stirring halfway through to brown evenly.

    Line a 20 x 30cm baking tin with a large sheet of baking parchment, ensuring there are no tears or cuts (where the egg might leak through).

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