Bacon and Courgette Bake with Chunky Tomato Relish

Steps

1. oven to 220°C. Grease a baking dish (measuring about 28 x 22cm). Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. In a large bowl, whisk eggs, olive oil, flour, baking powder and salt until smooth. Fold through all remaining bacon and courgette bake ingredients, season with pepper and mix until combined.
3. Pour into prepared baking dish and bake (on middle rack oven) for about 30 minutes, until set in the middle (insert a skewer or knife to test, it will come out clean when cooked through). Rotate dish halfway to ensure even cooking and allow to sit for 5 minutes when finished baking.
4. Spread second measure of bacon out on prepared tray and cook (on rack above bake) for about 15 minutes, until cooked and crispy. Set aside. While bacon and courgette bake is baking, scrub and dice potatoes 2cm. Cook in pot of boiling water for about 12 minutes, until just tender. Drain and set aside.
5. In a large bowl, combine mayonnaise and mustard until smooth. Roughly chop baby spinach leaves and remove core and seeds from capsicum then dice 1-2cm.
6. Add veggies to bowl with dressing, along with cooked potatoes and bacon. Season to taste with salt and pepper and toss gently to combine. Slice bacon and courgette bake into pieces.
7. divide bacon and courgette bake between plates. Serve potato salad on the side and top with a dollop of chunky tomato relish.