Asparagus, Sundried Tomato & Olive Loaf

Spring flavour in every bite of this savoury bake - by Amy Sinclair

Asparagus, Sundried Tomato & Olive Loaf

Proudly supported by

This savoury bake is brilliant served warm as a starter, for lunch with a simple tomato salad, or cold in lunchboxes. Try cutting into small squares and serving with drinks.

Ingredients

100ml/3½fl oz olive oil, plus extra for greasing

250g/9oz asparagus spears, each cut into 3 pieces

200g/8oz self-raising flour

1 tbsp thyme leaves

3 large eggs, lightly beaten

100ml/3½fl oz milk

handful pitted black olives

100g/4oz sundried tomatoes, roughly chopped

100g/4oz Gruyère or Beaufort, grated

Method

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.
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.
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.

PER SERVING

317 kcals, protein 11g, carbs 22g, fat 21g, sat fat 5g, fibre 3g, sugar 3g, salt 1.04g

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.