Packed with healthy greens, this satisfying savoury loaf can be made ahead of time, then WARMED UP before slicing and serving with a fresh tomato salad and goat’s cheese.
A twist on a Swedish rice pudding traditionally served for breakfast at Yuletide, this dish comes topped with CITRUS SLICES and is equal parts comforting and zesty.
NO-WASTE LEFTOVER SUPERGREENS LOAF
SERVES 10
You’ll need an 11cm x 21.5cm loaf pan.
2 (400g total) zucchini, coarsely grated
75g chopped green leaves (we used baby spinach) or ⅓ cup drained thawed frozen spinach
1 cup finely chopped herbs (we used parsley, mint and coriander)
2 long green shallots, thinly sliced
1 cup (120g) grated cheddar (or any hard cheese)
¾ cup (210g) natural Greek-style yoghurt
3 large eggs, lightly beaten
100ml extra virgin olive oil
2 cups (300g) self-raising flour
1 tsp garlic powder
1 tsp each caraway seeds and thyme leaves
¼ tsp chilli flakes (optional)
Mixed tomato salad and marinated goat’s cheese, to serve (optional)
Place zucchini in a fine sieve set over a bowl and sprinkle with 1 tsp salt flakes. Toss, then stand for 10 minutes.
Meanwhile, fill a kettle with water and bring to the boil. Place chopped green leaves in a sieve and pour over boiling water. Refresh under cold running water, then squeeze out excess water from greens. (If using frozen spinach, simply thaw, then squeeze out excess liquid.) Squeeze out excess liquid from zucchini.
Preheat oven to 180°C/160°C fan-forced. Line a 11cm x 21.5cm loaf pan with baking paper, extending paper over 2 long sides.
Place zucchini, blanched leaves, herbs, shallot and cheese in a large bowl and stir to combine. Add yoghurt, egg and oil, and stir to combine.
Place flour and garlic powder in a separate bowl. Season with salt flakes and freshly ground black pepper and stir to combine. Add to zucchini mixture and stir until just combined. Spoon into prepared pan and smooth the surface. Bake for 20 minutes.
Combine seeds, thyme and chilli in a small bowl with 1 tsp salt flakes. Sprinkle loaf with seed mixture and bake for 50 minutes or until cooked when a skewer inserted into the centre
