Haloumi, Fetta & Mint Bread

Ingredients:

Handful of sesame and nigella seeds, for sprinkling

4 eggs, room temperature

1 cup light olive oil

½ cup milk

300g haloumi, grated

200g firm & crumbly fetta

2 cups gluten-free self raising flour, sifted

Large handful of fresh mint, finely chopped

Pinch of sea salt flakes and ground white pepper

Method:

Preheat a fan forced oven to 180°C. Grease a 20 cm square tin or round bundt tin, sprinkle in seeds and tilt to cover base and sides.

In a mixing bowl whisk together eggs, oil and milk. Add both cheeses, flour, mint, salt and pepper and whisk to combine.

Spoon batter into the bundt tin and sprinkle top with extra seeds. Bake for 40 minutes until golden. Cool for 1 hour, slice and serve. Store in an airtight container for 3 days at room temperature.