• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Peel garlic cloves. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain, return to the pan and mash until smooth.

• Meanwhile, using a vegetable peeler, slice zucchini into ribbons, stopping when you reach the seeds in the centre. • Heat a large frying pan over medium-high heat. Roughly chop roasted almonds. •Heat large frying pan to high heat with a drizzle of olive oil. Cook zucchini, tossing, until tender, 2-3 minutes. Transfer to a plate and season with salt and pepper. Set aside.

• Pat salmon dry with paper towel and season both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down, until just browned, 1-2 minutes. Set aside. TIP: Patting the skin dry helps it crisp up in the pan!

• Add Cheddar cheese, Dijon mustard, the milk and egg to the potato, then mash until smooth. Season with pepper. • In a small microwave-safe bowl, place the butter and microwave in 10 second bursts until melted. • Evenly stack 5 sheets of filo pastry (two separate stacks for 4 people), brushing with the butter between each layer, then place on a lined oven tray

• Spread potato mixture evenly into centre of the 
pastry, leaving a 4cm border around the edge. 
• Top with salmon (skin-side down) and arrange 
zucchini on top of potato mixture. Crumble fetta 
cubes over the top. Season to taste. 
• Carefully fold pastry edges over filling, leaving the 
centre exposed. Drizzle with olive oil.
• Bake galette until golden, 15-20 minutes. 
• Meanwhile, slice lemon into wedges. 
• Halve snacking tomatoes. 

• In a medium bowl, combine snacking tomatoes, 
mixed salad leaves, a squeeze of lemon juice and a 
drizzle of olive oil. Season to taste. 
• Halve salmon and cheesy potato-stuffed galette. 
• Divide galette and cherry tomato salad between 
plates. Serve with any remaining lemon 
wedges. Enjoy!