For 4 to 6 people
100g rolled oats
100g all-purpose flour
1,5 tsp baking powder
1 tsp sea salt
3 free-range eggs
125 ml olive oil
125g Greek yogurt
125 g feta cheese
1 handful of cherry tomatoes
Preheat the oven to 180°C.
Line a baking dish with parchment paper.
Pulse the oats in a food processor until they are a fine powder.
In a mixing bowl, combine the oat flour, the flour, the baking powder and salt.
In a separate mixing bowl, whisk the eggs, add olive oil and yogurt and mix thoroughly.
Peel and grate the potatoes, peel and chop the shallot, crumble 100g of feta, cut the cherry tomatoes in quarter and thinly slice 4 asparagus stalks (discarding the very end and keeping the heads for later). Chop the parsley and add all these ingredients in the mixture.
Season with salt and pepper and mix well.
Pour this mixture in the flour, combine the batter and pour into the baking tray.
With a peeler, shave the asparagus into ribbons, spread over the mixture, add the asparagus heads, crumble the remaining feta and sprinkle the seeds.
Bake for 50 minutes, until golden.
Allow to cool before removing from the baking dish.
Recipe & Picture by Flexi Healthy Kitchen