Sun-Dried Tomato & Feta Slice

40 mins active prep time, 4 servings

Ingredients (included in delivery)

- 6 eggs 
- 2 zucchini
-  1 potato, peeled 
- 100g parmesan cheese 
- 1/4 cup sun-dried tomatoes, finely chopped
- 100 feta, roughly chopped
- 1/4 cup fresh parsley, coarsely chopped
- Rocket, roughly chopped

Ingredients (pantry items)

- 1/2 cup self-raising flour 
- 1 cup milk
-  2 tbsp balsamic vinegar
- 2 tbsp olive oil

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In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Self-raising flour, milk, balsamic vinegar, olive oil.

Instructions

1.Preheat oven

Preheat oven to 200°C. Grease and line a shallow baking dish with baking paper.
2. Begin to prepare egg mixture

In a large bowl, whisk together the eggs and flour, then gradually add the milk.
3. Prepare vegetables

Coarsely grate the zucchini and potato. Drain on paper towel to remove excess liquid. Add the zucchini, potato, parmesan cheese, semi sun-dried tomatoes, feta and fresh parsley to the egg mixture and combine well.
4. Bake mixture

Pour the mixture into the prepared dish. Bake for 20-25 minutes or until golden brown. Allow to cool in the pan.
5. Prepare salad

Meanwhile, to prepare the salad add the rocket leaves to a large bowl. Mix together the olive oil and balsamic vinegar in a small bowl, and then pour over the leaves and toss to coat.
6. Serve

Serve zucchini slice with the side of dressed rocket leaves.