Pea, Feta and Mint Bake Recipe
The refreshing combination of mint and pea makes this gluten-free bake perfect for light summer lunch or supper.
Serves 8-10
Baking time 15 mins
Ingredients
50g polenta
50g brown rice flour
¼ tsp salt
1 tsp gluten free baking powder
A pinch of pepper
3 free range eggs
200g butter, melted
2 tbs of milk
200g peas (defrosted or fresh)
150g feta cheese
6-7 fresh sprigs of mint (this would be say half-three quarters of a typical supermarket packet)
Method
Brush a 25cm circular tin with melted butter.
Add the polenta, brown rice flour, salt, baking powder and pepper into a mixing bowl.
Add the eggs and mix well with a wooden spoon or electric hand mixer.
Melt the butter, poor into the mix and whisk (electric or hand) until a smooth batter is formed.
Add the milk and whisk again.
Add the peas, the feta cheese (crumbled), and the mint, snipped with scissors.
Bake at 180°C / 350°F for 15 mins.
Best served warm with a side salad.
