Preheat your oven to 200C (400F). Slice zucchini into rounds and pop in a roasting tray. Drizzle with a little oil but don't add salt because you'll be getting lots from the feta.

Roast for 20 minutes or until zucchini has softened and started to brown. Remove from the oven and toss in the mint.

Meanwhile, place cream cheese, feta and eggs in a food processor and whizz until well combined. There will still be a few tiny lumps from the feta. Grease a 20cm (8in) oven proof frying pan or spring form pan. Spoon the cheesey mixture into the pan and smooth the surface with a spoon. Press the cooked zucchini into the top.

Bake cheesecake for 15 minutes. Rotate / twist the pan about 180 degrees to ensure even cooking and cook for another 5-10 minutes or until browned around the edges and puffed up a little. Serve warm with salad leaves on the side.