For the health-conscious and those who easily suffer from sugar-highs, here’s the veggie and cheese equivalent of a brownie.
- 2 tbsps extra virgin olive oil
- 1 large leek, trimmed and chopped finely
- 1 bunch (750 g) silverbeet, stems removed, leaves finely chopped
- ½ cup chopped flat-leaf parsley leaves
- 100 g goats’ cheese, crumbled
- 4 eggs, beaten lightly
- ¼ cup grated parmesan
- ¼ cup (60g) pesto
Preheat oven to 180 C. Grease and line a 20-cm square pan with baking paper.
Add the olive oil and leek to a large frying pan, cook over a medium heat for 5 mins or until softened. Add the silverbeet; cook, stirring for a further 10 mins or until it is completely wilted. Remove from heat; cool.
Drain the silverbeet mixture in a large sieve to remove any excess liquid, then transfer to a medium bowl. Add the parsley, goats’ cheese and eggs and stir to combine. Season with salt and freshly ground black pepper.
Pour mixture into prepared pan, sprinkle with parmesan and bake for 20 mins or until just set and golden brown. Remove from oven; cool.
To serve, cut into 20 squares and top each with about half a teaspoon of pesto.
Photo: John Paul Urizar/bauersyndication.com.au