1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the grated potatoes in a sieve set over a bowl and sprinkle with salt. Leave for 10 minutes until the excess moisture has drained out. Meanwhile, mist the sides of a 20cm springform cake tin with cooking spray, and line the bottom with baking paper.

2

Tip the potatoes onto a clean tea towel and squeeze out any further moisture. Put in a bowl and stir in the egg yolks, then transfer the mixture to the lined cake tin. Using your fingers, spread the mixture over the base and about 5 cm up the sides of the tin. Bake in the oven for 35-40 minutes or until golden brown, then set aside to cool.

3

At the same time as the crust is cooking, put the pepper, onion and courgette on a roasting tray and cook for 30-35 minutes, turning over halfway through, until golden brown and softened. Remove from the oven and set aside to cool. Reduce the oven temperature to 160°C, fan 140°C, gas mark 3.

4

Lightly whisk the crème fraîche, milk and whole eggs together in a bowl, then stir in the cooled roasted vegetables, feta and basil. Season to taste. Pour the mixture into the cooled potato crust and return to the oven for 45-50 minutes, until just set. Leave to cool for 15 minutes before removing from the tin. Serve warm with the salad leaves.