A recipe from the excellent ” The Quick Roasting Tin” by Rukmina Iyer.
Ingredients
- 2 leeks finely sliced
- 2 tbsp olive oil
- 200 g plain flour
- 3 free range eggs
- 300 ml milk
- 200 g feta cheese 200g crumbled
- 250 g cherry tomatoes on the vine
- 1 x 290 g jar sliced artichoke hearts drained
- 15 g fresh dill roughly chopped
- For the salad
- 100 g baby leaf spinach
- 1 tbsp extra virgin olive oil
- ½ lemon( juice of )
- a pinch sea salt
- lemon juice of ½
- sea salt a pinch
Servings:
Instructions
- Preheat the oven to 210C fan/gas mark 8. While it’s heating, slice the leeks, tip them into a metal roasting tin along with the oil, mix well, then pop them into the oven to roast while you get on with the batter.
- Put the flour into a bowl. Whisk the eggs and milk together, pour this over the flour and whisk until smooth, then stir in the crumbled feta cheese.
- Once the oven has come to temperature, remove the tin of leeks, give them a good stir, then pour the batter evenly over the top. Scatter over the tomatoes, their vines and the artichokes, then return to the oven and cook for 25-30 minutes, until the bake is well risen and golden brown.
- Just before the bake is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.
- Serve hot, scattered with the dill, with the lemon-dressed spinach salad alongside.
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