Ingredients

3 tbsp rapeseed oil, plus extra for greasing
2 x 125g packs Coop baby spinach Zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp chopped mint
2 thyme sprigs, leaves only
3 large courgettes, thinly sliced lengthways
1 aubergine, cut into 1cm rounds
3 red peppers, halved and flattened
2 large local tomatoes, thickly sliced 15g pine nuts, toasted
2 Coop British carrots, shaved into ribbons with a veg peeler
Basil leaves, to garnish

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6

2. Grease and line the base and two long sides of a loaf tin with a single piece of greaseproof paper, so that it overhangs

3. Put the spinach in a colander in the sink. Pour over a kettle of boiling water, then leave to cool

4. Once cool, squeeze out any excess moisture

5. In a large bowl, mix 1 tbsp of the oil, the lemon zest and juice, garlic, mint and thyme

6. Season, then add the courgette strips and toss

7. Heat a griddle pan over a medium- high heat and cook the courgette in batches, until charred

8. Next, griddle the aubergine slices for 1-2 mins on each side, followed by the peppers

9. Arrange the courgette along the bottom and sides of the tin, so the ends overhang

10. Layer the peppers, tomatoes, aubergine, pine nuts and spinach in two or three layers, then fold the ends of the courgette over

11. Bake for 30 mins or until golden. Carefully pour off any excess liquid. Leave to cool for at least 15 mins

12. Meanwhile, heat the remaining oil in a frying pan over a high heat Fry the carrot in batches until beginning to crisp up. Drain on a plate lined with kitchen paper

13. Put a board over the loaf tin and carefully flip

14. Peel off the greaseproof paper, then top with the carrot and basil leaves to serve