This delicious savoury loaf combines creamy cheese and salty halloumi with black olives, sun-dried tomatoes and fresh mint. Soft, moist and packed with Mediterranean flavours, it makes a wonderful choice for breakfast, brunch, a light lunch or a simple snack.
The combination of rich cheeses and aromatic herbs gives every slice a deliciously savoury taste, while the sesame seeds add a lovely touch of crunch on top. Best of all, this loaf is quick and easy to prepare, with no kneading or rising time required. Serve it warm or at room temperature, sliced on its own or alongside a fresh salad.
Cheese and olive loaf
This delicious savoury loaf combines creamy cheese and salty halloumi with black olives, sun-dried tomatoes and fresh mint. Soft, moist and packed with Mediterranean flavours, it makes a wonderful choice for breakfast, brunch,a light lunch or a simple snack.
Ingredients
- 1 large onion finely chopped
- 60 ml olive oil + 1 tbsp extra
- 4 large eggs
- 200 grams yoghurt strained
- 320 grams plain or all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 200 grams of Valio Edam cheese coarsely grated
- 100 grams of halloumi coarsely grated
- 100 grams of black olives sliced
- 60 grams sun-dried tomatoes chopped
- 3 Tbsp mint leaves finely chopped
- ½ tsp black pepper
- 2 Tbsp sesame seeds for sprinkling
Instructions
- Preheat the oven to 180° C, fan oven. Cover the base and sides of an oblong baking tin with non-stick paper.
- Place the onion in a small frying pan with 1 tablespoon of olive oil. Sauté over medium heat until the onion is golden brown. Set aside.
- In a large bowl, whisk the eggs. Add the olive oil and yogurt and whisk to combine.
- Sift together the flour, baking powder, baking soda and salt and add to the bowl. Mix with a spatula.
- Add the olives, sun-dried tomatoes, mint, sautéed onion, halloumi, edam cheese and black pepper. Mix with a spatula. The mixture will be thick.
- Transfer the mixture to the baking dish and sprinkle with sesame seeds.
- Bake in the preheated oven for 50-60 minutes.
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