Salmon red vegetable slice - Safcol

Ingredients

• 2 x 95g cans Safcol Salmon in Springwater , drained and flaked
• 2 tablespoons extra virgin olive oil
• 1 large sweet potato, peeled and finely sliced
• 2 large purple carrots, peeled and finely sliced
• 1 zucchini, sliced
• 2 large ripe tomatoes, finely sliced
• ½ cup sun-dried tomatoes, chopped
• 1 small red onion, finely sliced
• 2 tablespoons chopped fresh oregano or 2 teaspoons of dried oregano
• sea salt and freshly ground black pepper
• ½ cup finely grated tasty cheddar (optional)
• Preheat oven to 170°C.
• Lightly oil and line a 20cm square deep pie tin or dish with baking paper.