Name: Vegetable peel and feta loaf
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 225g (1 1/2 cups) self-raising flour; 4.00 gm baking powder; 3 eggs; 125ml (1/2 cup) milk; 4.80 gm sea salt flakes; 200g (2 cups) scrubbed and washed vegetable peelings (such as carrot, sweet potato and potato), coarsely chopped; 250.00 ml chopped fresh parsley leaves and stems, plus extra leaves, to serve (optional); 4 green shallots, finely chopped; 20.00 ml fresh thyme leaves, finely chopped; 150g Fetta Cubes in Brine

Vegetable peel and feta loaf

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Delicious feta and herb loaf bursting with flavor, perfect for using up carrot, sweet potato, and potato peels.

Ingredients:

225g (1 1/2 cups) self-raising flour
4.00 gm baking powder
3 eggs
4.80 gm sea salt flakes
200g (2 cups) scrubbed and washed vegetable peelings (such as carrot, sweet potato and potato), coarsely chopped
250.00 ml chopped fresh parsley leaves and stems, plus extra leaves, to serve (optional)
4 green shallots, finely chopped
20.00 ml fresh thyme leaves, finely chopped
150g Fetta Cubes in Brine

Instructions:

Preheat the oven to 180C (160C fan forced) while you grease and line an 11 x 21cm loaf pan with baking paper.
In a large bowl, gently sift together the flour and baking powder. Next, add in the eggs, milk, and salt. Mix until well combined.
Combine the peelings, parsley, shallot, and thyme until just mixed. Gently incorporate the feta. Transfer the mixture into the pan and bake for 40-45 minutes or until a skewer comes out clean. Optionally garnish the loaf with extra parsley before serving.

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