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Asparagus, sundried tomato & olive loaf

Ingredients

  1. Step 1 100ml olive oil , plus extra for greasing
  2. Step 2 250g asparagus spears , each cut into 3 pieces
  3. Step 3 200g self-raising flour
  4. Step 4 1 tbsp thyme leaves
  5. Step 5 3 large eggs , lightly beaten
  6. Step 6 100ml milk
  7. Step 7 handful pitted black olives
  8. Step 8 100g sundried tomatoes , roughly chopped
  9. Step 9 100g gruyère or Beaufort, grated
Asparagus, sundried tomato & olive loaf
Calories: 317 Carbohydrate: 22 g Protein: 11 g Fat: 21 g
Cook time: 65 minutes Prep time: 25 minutes Total time: 90 minutes Servings: 10

TAGS

Dinner Lunch Side Dish Snack Starter British Josh Eagleton 400 kcal or less Asparagu Asparagus spear Asparagus spear Black olive Black olive egg egg Food for friend Gruyère Homemade bread Light lunch Lunchbox Main Mary Cadogan Mediterranean Milk Olive oil Over an hour Self-raising flour Souffle summer Sundried tomato Sundried tomato Thyme leaf Thyme leafe Veggie

Directions

  1. Step 1 Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
  2. Step 2 Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
  3. Step 3 Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.