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.