Method (12 portions)
1. Place the courgette into a colander and sprinkle with the salt. Leave to stand for 20 minutes.
2. Rinse the courgettes and squeeze out as much water as possible.
3. Heat up the oil olive and gently fry the garlic for 3-4 minutes, add the mushrooms, piquant peppers and onions and fry for a further 2 minutes then add the courgette and cook for 2 more minutes.
4. Place the filling into a colander to strain and set aside to cool, then discard the liquid.
5. Place the bread mix and water into a bowl and mix to a soft dough.
6. Knead well for 5 minutes until a well developed dough is formed.
7. Cover loosely with polythene and allow the dough to rest for 5 minutes.
8. Roll the dough into a rectangle measuring 45cm x 20cm.
9. Spread the cooled filling onto the dough, leaving a 1cm border.
10. Roll the dough up into a fairly tight “Swiss roll” from the long side.
11. Cut into 12 even size pieces.
12. Place 3 x 4 pieces into a pre-lined 30x20cm (12×8 inches) tin.
13. Cover with a damp tea towel, lightly oiled plastic or polythene sheet and leave in a warm place for about 40 minutes or until double in size.
14. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 40-45 minutes until well risen and golden brown. (Cover with foil half way through if it is browning too quick)
15. Brush with olive oil