This recipe was provided by our guest chef Tonia Buxton.


4 tbsps Olive oil

50g butter

5 large onions, sliced

1 tbsps brown sugar

1 red pepper & 1 yellow pepper, de-seeded & sliced width wise

I courgette ribboned with a vegetable peeler

1 tbsp sumac

1 tsp black pepper

½ tsp turmeric

1 tsp sea salt

200g yellow & red cherry tomatoes

10 mint leaves finely chopped

2 green chillies finely chopped

250g feta cheese

1 sheet of ready rolled puff pastry (320g)

drizzle of pomegranate molasses

2 green chillis, deseeded if you don’t want too much heat.

75g pomegranate seeds (optional)


1. Caramelise the onions in half the butter & oil on a medium heat for 10 minutes.

2. Take off the heat & place on a plate. Add the rest of the oil & butter, add the peppers & sauté for a minute, add the courgette, sumac, turmeric & black pepper & salt. Continue to cook for a minute. Take off the heat & put the tomatoes in the pan & roll with the oil.

3. Line a baking tray & roll out the pastry, rolling out a little more to go just over the edges, fold them over to make a boarder.

4. Evenly spread the caramelised onions over the pastry, do the same for the pepper tomato mix then crumble the feta over the top & sprinkle the mint leaves.

5. Place in the oven for 20 minutes till the pastry has browned.

6. Take out of the over, drizzle over the pomegranate molasses & sprinkle over the pomegranate seeds.

7. Serve immediately