I think I may have saved the best until last.

I describe this as a savoury cake, although it could just as easily be called a quiche – just rather less eggy, with the courgette giving it structure, texture and substance.

The combination of peas and mint works so beautifully together, bringing freshness and sweetness, whilst the feta adds little bursts of salty tanginess throughout. The tomatoes on top not only add colour, but once roasted, their flavour becomes wonderfully rich and intense too.

I nearly always make the larger version because it freezes so well. Individual slices can be taken out and defrosted in just a few moments, making it incredibly handy to have on standby for days when you are tired, busy, or simply not feeling your best. Served with salad, it is practically a meal in itself.

Over the years, I have made many different versions of this courgette savoury cake, experimenting with all sorts of flavour combinations, but this pea, mint and feta version remains my absolute favourite.

Courgette, Feta, pea and mint savoury cake – 212 calories

Preparation Time:        10 mins

Cooking Time:              35 mins

Serves:                            12

Calories per serving:   212.3

 

Ingredients

Courgette                                                              –  500g

Eggs, Free Range, Medium                                    –  6 Eggs/310.2g

Cherry Tomatoes                                                   –  6 Tomatoes/90g

Baking Powder                                                      –  1 Tsp/2g

Extra Virgin Olive Oil                                              –  110ml

Spelt Wholegrain Flour                                           –  120g

Feta Cheese                                                          –  200g

Frozen peas                                                          –  100g

Mint leaves                                                            –  3 Tbsps/4.8g

 

Method

Heat oven to 180 degrees.

Trim and coarsely grate the courgette – no need to drain. Halve the baby tomatoes. Wash and roughly chop the mint. In a large bowl, beat the eggs.

Add the flour (sifted) and baking powder to the eggs.

Add Feta cheese (chopped or crumbled).

Add the remaining ingredients (except courgette and mint) and mix well. Add grated courgette – mix well into the mixture.

Pour into a very well-greased shallow baking dish.  You may wish to line the tin or baking dish with greaseproof paper, which makes removing individual slices much easier.

Halve the tomatoes and use these to garnish the top.

Cook for 30-35 minutes (until firm to the touch in the centre).

 

Nutrition Data Per Serving

Calories (kcal)              212.3

Protein (g)                        8.4

Carbohydrate (g)            8.2

Fat (g)                             16.3

Fibre (g)                           1.9

Fruit & Veg                     0.8