Ingredients

• 2½ cups scone mix
• 1 tblsp chopped fresh or 1 tsp dried thyme
• 1 cup cold water
• ½ cup tomato paste or pizza sauce
• 2 courgettes, finely sliced
• 200 grams fresh asparagus or use 340 gram can of asparagus
• 200 grams hot smoked salmon
• 1 tblsp capers, chopped
• ¾ cup mozzarella

Method

1. Toss scone mix with thyme. Make a well in the centre, stir in water and mix to a soft dough.
2. Empty onto a floured board and knead lightly. Press into the base of a greased and lined 25cm round cake tin, bringing the dough 2-3 cm up the sides.
3. Spread over tomato paste or pizza sauce. Pan fry courgettes until tender. Trim and blanch fresh asparagus.
4. Arrange the vegetables on top of the sauce. Flake over salmon and scatter with chopped capers with mozzarella. Bake at 220ºC for 18-20 minutes.