Swede and kale layer cake
A twist on your typical savoury loaf — serve with salad for a simple vegetarian and gluten-free dinner.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 13g
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- 160g bag Co-op sliced curly kale
- 1 swede, peeled and sliced
- 1 tsp Co-op olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2 rosemary sprigs, leaves only, chopped
- 4 thyme sprigs, leaves only, chopped
- 3 Co-op British free range eggs
- 150ml Co-op British semi-skimmed milk
- 50ml Co-op single cream
- 60g Co-op mature lighter cheese, grated
- 2 x 100g packs Co-op mixed leaf salad
- Preheat the oven to 180°C/fan 160°C/Gas 4 and line a loaf tin, 18cm x 10cm. Put the kale in a pan of boiling water, reduce to a simmer and cook for 5-6 mins until tender. Transfer to a colander (save the pan of water), rinse under cold water to cool, then squeeze out the excess water.
- Put the swede in the pan of water and simmer for 5 mins, then drain well and pat dry.
- Heat the oil in a frying pan over a medium heat. Cook the onion for 5-7 mins, until softened. Add the garlic, rosemary and thyme, then cook for 2 mins more. Remove the pan from the heat and set aside.
- Whisk the eggs, milk, cream and cheese together with seasoning.
- Layer the kale, swede and onion in the tin with the egg mixture. Bake for 30 mins, until golden. Leave the loaf to cool in the tin for 10 mins, then cut into slices and serve with the salad.