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Caramelised onion, red pepper and courgette soda bread

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A vegetable-rich, low-fat bread. Ideal for tearing and sharing.
Serves
12
Prep
15 minutes
Cook
50 minutes
Each 162g serving contains (excludes serving suggestion)
KCal
231
Carbs
36.5g
Fibre
6.3g
Protein
8.4g
Fat
4.3g
Saturates
1.20g
Sugars
3.1g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
4 tsp rapeseed oil
2 red onions (240g), finely sliced
2 red peppers (260g), thinly sliced
1 courgette (180g), finely diced
4 cloves garlic, crushed
15g sundried tomato, chopped small
25g fresh basil, chopped
1 tsp dried oregano
2 good pinches black pepper
600g wholemeal flour
1 tsp baking powder
50g cheddar cheese, finely diced
2 heaped tbsp 0% yogurt
500ml water
Method
  1. Preheat oven 180°C /gas mark 4.
  2. Add 2 tsp of oil to a pan with onions, then stir for 3-4 minutes. Next, add the peppers and cook for another 4-5 minutes, stirring regularly.
  3. Add the courgette and cook for another 3- 4 minutes, stirring regularly.
  4. Remove the pan from the heat, allow to cool a little, then add the sundried tomatoes, basil, oregano and pepper.
  5. Add the remaining oil to a metal flan/quiche tin, or large baking sheet.
  6. In a large bowl, add the flour and baking powder and ¾ of the cheese.
  7. Add the yogurt and gradually stir in the water.
  8. Stir in the vegetables, mix vigorously, then put the mixture in the baking tin. Sprinkle with the remaining cheese and bake for 30-35 minutes.
Chefs tips
  • Give other vegetables, such as leeks, a try, or experiment with different cheeses, like feta or parmesan.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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