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