● Cut the courgettes into 1cm thick slices, place them in a baking dish, cover with olive oil, salt and pepper, and bake it in an oven heated to 220°C until the courgettes are golden - it won't take long so keep checking.

● Heat some olive oil on a frying pan and fry the leeks for 5 minutes. Season to taste.

● Add the sliced chard leafs to the pan and cook for 4 minutes more on a medium heat. Season to taste.

● Cut the tomatoes into thin slices.

● In a springform or loose bottomed cake tin arrange a thin layer of the prepared Kadaif pastry.

● Place layers of roasted courgettes, aubergines, the leeks and the chard leaves, the sliced tomatoes and the mozzarella pieces. Cover these with za'atar or oregano, and add one more layer of the prepared Kadaif noodles. Season.

● Cook in a 200°C preheated oven for 25 minutes until the Kanafah turns a golden colour.

● When cooked, decorate it with finely chopped pistachios.