Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients

For the cheesy pastry 150g plain flour, plus extra for dusting 3 tbsp grated cheddar cheese 1 free-range egg white 2 tbsp milk salt and freshly ground black pepper 25g/1oz butter, melted drizzle olive oil For the courgette and lemon salad courgette, thinly sliced squeeze lemon juice 2 tbsp olive oil salt and freshly ground black pepper For the courgette and pepper salsa  courgette, finely chopped squeeze lemon juice 1 tbsp olive oil. Romero pepper, finely chopped small handful fresh basil, chopped salt and freshly ground black pepper To serve 55g/2oz prawns, cooked and peeled 100g smoked haddock, cooked

Method

1. For the cheesy pastry, place the flour, grated cheese, egg white, milk, salt and freshly ground black pepper and melted butter into a food processor and blend until well combined. 2. Turn out the mixture onto a floured work surface and knead into a ball. Roll out to the thickness of a pound coin and cut into three small triangles. 3. Heat a drizzle of oil in a frying pan and fry the dough triangles, in batches, for 1-2 minutes on each side, or until golden-brown and cooked through. 4. For the courgette and lemon salad, mix the courgette, lemon juice and olive oil together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside. 5. For the courgette and pepper salsa, mix all of the ingredients together in a bowl and set aside. 6. To serve, spoon the courgette and lemon salad onto a serving plate, top with the cheesy pastry triangles and spoon over the prawns and smoked haddock. Spoon over the courgette and pepper salsa and serve.