Olive and tomato quick bread

Serves 8 - 8


  • 280 g plain flour
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 2 eggs, lightly beaten
  • 60 ml olive oil
  • 300 ml buttermilk
  • 80 g Feta, crumbled
  • 40 g sun-dried tomatoes, chopped
  • 40 g pitted black olives, chopped
  • 2 spring onions, chopped
  • 2 tsp dried mixed herbs
  • 4 garlic cloves, crushed
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a loaf tin. Sift the first four ingredients into a bowl.
  2. Whisk together the eggs, oil and buttermilk. Make a well in the centre of the dry ingredients and add the egg mixture. Stir to combine.
  3. Fold in the remaining ingredients until incorporated.
  4. Pour the batter into the prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin for five minutes, then transfer to a wire rack to cool completely.

Per Serving 258kcals, 11.6g fat (3.2g saturated), 31g carbs, 2.7g sugars, 8g protein, 1.4g fibre, 0.44g sodium