You can easily substitute the veg for any fridge leftovers for example swap olives for artichokes. Just be careful when adding any veggies that produce allot of liquid when cooking such as mushrooms or spinach to make sure you drain the liquid before adding to the bread mixture
INGREDIANTS
- 6 spring onions
- 2 garlic cloves
- 200g feta cheese
- 150g sundried tomatoes chopped
- 10 green or black olives
- 400g self raising flour
- 4 small eggs
- 3 table spoons plain yogourt
- 90mm extra virgin olive oil
- knob of butter for greasing
- 1 table spoon mixed seeds
- 1 tea spoon chilli flakes
METHOD
Preheat the over to 180 degrees C and grease a small loaf tin (I used a 21cmx10cmx10cm) with butter.
Fry the spring onions and garlic in a little olive oil for 5 minute or unbtil softene. Remove from the heat and stir in the chopped sundried tomatoes and crumble in the feta cheese. Quarter the olives and then stir them into the mixture
In a mixing bowl sieve 400g self raising flour. Add the eggs and olive oil and stir until smooth. Then gently stir in the yogourt and cheese/veg mixture.
Pour the mixture into the tin. You may need to use a spatula to smooth the top down as the mixture is quite thick. Sprinkle the seeds and cilli flakes ontop.
Bake the loaf for 40-45 minutes or until cooked by testing with a swewer. This bread is difficult to cut when warm so remove from the tin and leave to cool for 10 minutes.
Serve with butter
