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Sun-dried Tomato and Olive Loaf
Ingredients:
13/4 cups self raising flour
1 cup coarsely grated parmesan cheese
½ t.phpoon onion salt
2 t.phpoons dried Italian herbs
5 Sandhurst sun-dried tomatoes, chopped
1/3 cup (plus 2 tablespoons) Sandhurst pitted Kalamata olives, chopped
125g butter, melted
5 eggs, lightly beaten
To serve
baked ricotta, Sandhurst olive pate, char-grilled capsicum, eggplant and artichokes
Here's How:
- Preheat oven to 180ºC. Grease an 18cm round cake tin and line base with baking paper. Sift flour into a large bowl. Stir in parmesan, onion salt, 1 t.phpoon of the herbs, sun-dried tomatoes and 1/3 cup of the olives. Add melted butter and eggs and stir to combine. Spread mixture into prepared pan and top with the 2 tablespoons chopped olives and remaining herbs. Bake 30 minutes or until cooked.
- Serve loaf with baked ricotta, olive pate, char-grilled capsicum, eggplant and artichokes.
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Sensational Salad
