Zucchini, Olive & Goat Cheese Tart

Heat two thirds of the olive oil in a medium frying pan over a medium heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add half of the balsamic vinegar and cook, stirring, for 3 minutes or until caramelised. Set aside.

Lay the filo pastry sheets on a lined baking tray and brush with half of the butter. Top the pastry with the caramelised onion, zucchini ribbons and kalamata olives, leaving a 2 cm border around the edges. Sprinkle with the goat cheese and the thyme and then fold the edges of the pastry in to create a pastry border. Brush the edges with the remaining butter, sprinkle with the walnuts and then place in the oven for 10-15 minutes or until golden.

Meanwhile, whisk the Dijon mustard, remaining olive oil and balsamic vinegar together in a medium bowl. Add the mixed salad leaves and cucumber, season to taste with salt and pepper and toss to combine.