Spring fling
FRITTATA LOAF WITH WALNUT PESTO
PREP + COOK TIME 1 hour 30 mins SERVES 6
• 4 large courgettes, cut into 1cm slices lengthways
• 1 large orange kumara, cut into 1cm slices lengthways
• 1 large eggplant, cut into 1cm slices lengthways
• 2 red capsicums, quartered, deseeded, membranes removed
• 2 yellow capsicums, quartered, deseeded, membranes removed
• 170g asparagus, trimmed
• cooking oil spray
• 8 eggs, lightly beaten
• ½ cup buttermilk
• ¼ cup coarsely chopped flat-leaf parsley
• ½ teaspoon sea salt
• pepper, to taste
• 100g mixed baby lettuce leaves
• 6 x 15g slices ciabatta, chargrilled
WALNUT PESTO
• 5 cups loosely packed basil leaves
• 1 clove garlic, chopped
• ¼ cup walnuts, toasted
• 2 tablespoons finely grated parmesan cheese
• 1 tablespoon water
• ⅓ cup extra virgin olive oil
1 Make Walnut pesto (see right, above).
2 Lightly spray vegetables with oil and cook on a heated oiled skillet or barbecue over medium-high heat for 4 minutes each side or until tender. Place vegetables on paper towel; pat dry to remove excess moisture.
Preheat oven to 170°C. Grease a 2.25-litre 10cm x 23cm loaf pan. Line base and long sides with baking
