Green Olive & Roasted Red Pepper Loaf

Method

1. 1
   Preheat the oven to 170°C fan and line a tin with baking paper.
2. 2
   Pat the olives and roasted peppers dry. Chop the olives and peppers, slice the spring onions and chop the herbs.
3. 3
   In a large bowl, whisk together the eggs, yogurt, and olive oil.
4. 4
   Add the flour and baking soda and mix just until combined.
5. 5
   Fold in the olives, roasted peppers, spring onions, mint, parsley, and black pepper.
6. 6
   Transfer the batter to the tin and smooth the top.
7. 7
   Top with olive halves, sesame seeds, and a drizzle of olive oil.
8. 8
   Bake for about 45 minutes, until golden and a skewer inserted into the centre comes out clean.
9. 9
   Cool for 10–15 minutes in the tin before transferring to a wire rack.