In a large bowl finely slice courgettes and onion. I have use a mandolin but you could also use a knife, make sure the slices are thin and same thickness.

Add salt and mix well with your hands.

It’s now time to remove the excess water from the vegetables: place a colander on top of a bowl and add the vegetables in it. It is useful to add to weight on top to really squeeze out all the water: I put a plant and then a book on top.

Let it sit for 2 hours. After this time you should have the vegetables water in the bowl, but to get even more you need grab the vegetables and squeeze. We are not wasting anything, don’t throw the water away, we are going to use it in the next step.

You should have ~200ml of vegetable water. If not quite, add water to make up to 200ml.

To the bowl with the vegetable water add: flour, semolina and rosemary. Mix.

Pour into the other bowl with the vegetables and gently mix, make sure everything is well cover with the batter.

Oil well a baking tin, add a tbsp of semolina to coat the bottom of the tin and pour the mix on top.

Flatten the ingredients so they are evenly spread out (take you time here, you want the layer to be uniform to avoid uneven cooking)

Bake 35-40 mins at 190

Once ready eat straight away while is crunchy.