POTATO, CAPSICUM AND PEA ZUCCHINI SLICE

Super Food Ideas - - THIS MONTH -

SERVES 15 PREP 20 MIN­UTES (PLUS 15 MIN­UTES

STAND­ING) COOK 50 MIN­UTES

500g se­bago pota­toes, peeled, cut into 2.5cm pieces ½ cup ex­tra vir­gin olive oil 100g sliced Hun­gar­ian salami, chopped 2 gar­lic cloves, crushed 2 red capsicum, cut into 2cm pieces 3 zucchini, grated ½ cup frozen peas 3 green onions, chopped ¹⁄³ cup roughly chopped fresh flat-leaf pars­ley 2 cups grated tasty cheese ¹⁄³ cup grated parme­san 1½ cups self-rais­ing flour 8 eggs ½ cup milk

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roast­ing pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 2 Place potato in a mi­crowave-safe bowl. Cover. Mi­crowave on HIGH (100%) for 2 min­utes. Set aside to cool. 3 Mean­while, heat 2 tea­spoons oil in a large fry­ing pan over medium-high heat. Add salami. Cook, stir­ring, for 5 min­utes or un­til browned. Add gar­lic. Cook for 1 minute or un­til fra­grant. Set aside to cool. 4 Place cooled potato and salami in a large bowl. Add capsicum, zucchini, peas, onion, pars­ley, 1½ cups tasty cheese, parme­san and flour. Mix well to com­bine. 5 Whisk eggs, re­main­ing oil and milk to­gether in a bowl. Add to veg­etable mix­ture. Mix well to com­bine. Sea­son with salt and pep­per. Pour mix­ture into pre­pared pan, spread­ing to level. Sprin­kle with re­main­ing tasty cheese. Bake for 40 min­utes or un­til top is golden and mix­ture is firm to touch. Stand for 15 min­utes. Serve warm or cold. NU­TRI­TION: (per serve) 1187kj; 18.1g fat; 6.5g sat fat; 12.8g pro­tein; 16.2g carbs; 2.4g fi­bre; 134mg chol; 381mg sodium.

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