Ingredients

8 to 10 stalks of asparagus, ends snapped off and blanched
2 courgettes, grated
1 onion, finely chopped
Handful fresh mint, sliced
5 eggs
50g feta, crumbled
¼ cup olive oil (plus 2 tablespoons for sautéing onion)
1 cup wholemeal flour
1 cup cheddar cheese
Salt and pepper to taste

Method

Preheat oven to 180˚C

Line loaf tin with baking paper, leave some paper overhanging to accommodate loaf rising

Heat 2 tablespoons of oil in frying pan and sauté onion until soft. When onion has cooled add to a large bowl with courgettes, flour, eggs, cheese, mint, salt, pepper and quarter cup of olive oil. Mix until combined, then place half the dough in loaf tin

Top with four or five stalks of asparagus and cover with remaining dough

Top with remaining asparagus and sprinkle with crumbled feta

Bake for 45 minutes or until skewer comes out clean and loaf is golden on top. Leave to cool a little, then place on a cooling rack and serve while warm