Zucchini Pie with Sweet Potato & Rocket Salad

When I was a young mother, there was always a lot of home parties selling stuffs such as kitchen and home wares.  The goods were better quality and more expensive than the markets so everyone would host a party to redeem the benefit for being the host.  I usually enjoy the party meeting new friends and buying stuff that could pamper myself.  This recipe of the zucchini pie is one of the memory I gather of those days and has become my family recipe.  The original recipe only use zucchini and bacon and I have changed it to be a vegetarian dish by putting more vegetables to enhance the favour and goodness.  I like to serve this to my family as a Sunday lunch.

Zucchini Pie with Sweet Potato & Rocket Salad
(Serve 4)

Ingredients for Zucchini Pie:

1 large zucchini, grated
1 large carrot, peel and grated
1 cob of corn, cut kernels from cob
1/4 red capsicum, finely diced
1/2 medium onion, finely diced
1/2 cup low-fat grated cheddar cheese
1/2 cup self-raising flour
2 eggs
salt & pepper

Combine all ingredients and pour into a greased flan.  Bake for 1hour in a moderate oven (180c) or until the top turns brown.  Leave in the oven for 15 minutes before taking out.

Ingredients for Sweet Potato & Rocket Salad:

1 medium sweet potato, peel and cut into 1.5cm cubes
80g of rocket & baby spinach leaves
1 tablespoon pine nuts
1 tablespoon bottled wholegrain mustard
1-2 tablespoons olive oil

Lay a piece of non-stick baking paper onto the baking tray.  Put the sweet potato onto the tray and drizzle some olive oil over it.  Roast the sweet potato into the oven for about 30 minutes while the zucchini pie is cooking.  Do not over cook the sweet potato, it should not be too soft.  Meanwhile, wash the rocket leaves and drained.  Toss through the rest ingredients with the sweet potato, rocket leaves and extra olive oil until well combine.  Serve with the zucchini pie.