Loaf with Edam cheese & Olives

Summary

Loaf with Edam cheese and olives

1 large onion, finely chopped

60 ml olive oil + 1 tbsp extra

4 large eggs

200g yoghurt, strained

320g plain or all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

200g of Valio Edam cheese, coarsely grated

100g of halloumi, coarsely grated

100g of black olives, sliced

60g sun-dried tomatoes, chopped

3 tbsp mint leaves, finely chopped

½ tsp black pepper

2 tbsp sesame seeds for sprinkling

1 Preheat the oven to 180°C, fan oven. Cover the base and sides of an oblong baking tin with non-stick paper.

2 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.

3 In a large bowl, whisk the eggs. Add the olive oil and yogurt and whisk to combine.

4 Sift together the flour, baking powder, baking soda and salt and add to the bowl. Mix with a spatula.

5 Add the olives, sun-dried tomatoes, mint, sautéed onion, halloumi, edam cheese and black pepper. Mix with a spatula. The mixture will be thick.

6 Transfer the mixture to the baking dish and sprinkle with sesame seeds.

7 Bake in the preheated oven for 50-60 minutes.