Med in heaven

TV chef Theo Michaels shares modern and vibrant recipes inspired by the fresh and delicious ingredients of Greece and Cyprus.

Greek vegetable tart

SERVES 6-8

Ingredients

350g ready-made puff pastry

1 courgette

1/2 aubergine

1/2 red Romano pepper, deseeded

1/4 red onion

A generous pinch of Greek-dried oregano

A generous pinch of ground cumin

12 baby plum tomatoes

50g halloumi cheese

2 tbsp pine nut kernels

1 tbsp Greek honey

125g Greek yoghurt

70g feta cheese

Salt and freshly ground black pepper

Olive oil, for drizzling

A few sprigs of basil, to garnish 25 x 38cm/10 x 15in baking sheet, lined with baking parchment

1. Preheat the oven to 200°C/ 180° fan/gas mark 6. Roll out the puff pastry so that it fits snugly on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the pastry has puffed up and started to turn golden.

2. Once cooked, remove from the oven and let it cool slightly, before gently pushing down the centre of the pastry, leaving you with a little 'collar' around the edge.

3. To prepare the filling, dice the courgette, aubergine and pepper and thinly slice the red onion.

4. Drizzle with a little olive oil, season with the oregano, cumin and salt and pepper, and roast in the oven for 10 minutes. Quarter the baby plum tomatoes, grate the halloumi cheese and add both to the roasted vegetables, along with the pine nuts and honey.