Imagine a delicious recipe, perfect for school lunchboxes, that you could add all your salad leftovers to from last night’s dinner. It’s so tasty, easy to make and because this loaf is packed with a variety of vegetables and herbs, it’s a healthy option to a sandwich. Your children will love it!
Grease a loaf tin with olive oil and baking paper. Preheat the oven to 180°C. Pick the leaves of the herbs off the stems and cut finely. Whisk the eggs in a bowl. Add the olive oil and stir. Add milk and stir. Put the flour in a bowl and make a well in the middle of the flour. Pour the liquid egg mixture into the flour. Combine. Mix in the grated cheese. Fold through the spring onion, herbs and olives plus the cup of chopped vegetables of your choosing. Pour the mixture into the prepared pan and cook in the oven for 40-45 minutes. Enjoy while warm and straight out of the oven!
Tips from the author
Note: Add as many other vegetables and salad ingredients as you like. Tomatoes, zucchini, spinach, kale, carrot and pumpkin are all fabulous additions.
This recipe is thanks to Western Australian vegetable grower, Lara McCall, who features on the vegetable video of the From Paddock to Plate Schools Program.