Beetroot Cornbread with Feta and Chilli

Serves

8 People

Cooking Time

30 minutes

Season

Summer

Autumn

Dietary

Vegetarian

Ingredients

50g rolled oats
Bunch of thyme leaves, finely chopped
50g pumpkin seeds
2 tsp caraway seeds
2 tsp nigella seeds
100g spelt flour
100g cornmeal
2 tsp baking powder
1/4 tsp bicarbonate of soda
Flakey sea salt
2/3 beetroots, scrubbed and grated
2 eggs
80ml extra virgin olive oil
80g Greek yogurt
1 tbsp honey
60g grated cheddar
120g feta, crumbled
4 spring onions, green and white parts sliced
1 or 2 green or red chillies, sliced (de-seed if you don’t like the heat)

Method

1- Preheat the oven to 180C (fan). Grease a loaf tin.
2- In a small bowl, mix together the oats, pumpkin seeds, thyme, caraway and nigella seeds and set aside.
3- Mix together the spelt flour, cornmeal, baking powder, bicarbonate of soda and good pinch of sea salt in a separate bowl.
4- Add the grated beetroot and the oat and seed mix, reserving one tablespoon for later.
5- In a separate larger bowl, whisk the eggs, oil, Greek yogurt, honey and cheddar, reserving a handful for topping. Pour over the flour and beetroot mixture and use a spatula to mix until well combined.
6- Add the feta and gently fold through, trying not to break up the pieces too much.
7- Pour the mixture into the loaf tin and then sprinkle over the remaining oat and seed mix, the sliced spring onion, the sliced chillies and the final handful of cheddar.
8- Bake for 30 minutes, then cover with foil, and bake it for another 40 minutes.The exterior will be quite crisp and dark. Cool for 15 minutes or so before slicing