Ingredients
The following ingredients have 4 Servings
- 400 g cherry tomatoes (halved)
- 150 g peppers (yellow, orange and red (I used sweet mini peppers) – deseeded and sliced)
- 1 small red onion (peeled and thinly sliced)
- salt and olive oil (for roasting the veg)
- 4 to 5 olives (green or black - pitted and sliced)
- 1½ tbsp sweetcorn kernels (fresh or frozen)
- 160 g plain gluten free flour blend
- 160 g fine-ground polenta (cornmeal)
- 1 tsp xanthan gum (or 2 tsp psyllium husk)
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- ¾ tsp fine sea salt
- ground black pepper (to taste)
- 1 tsp fresh oregano (heaped) (finely chopped (or ½ teaspoon dried))
- 2 tsp fresh basil (finely chopped (or 1 teaspoon dried))
- 130 g mature Cheddar cheese (grated )
- 3 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 90 ml olive oil
- 150 ml plain yoghurt
- 130 ml/g milk ((depending on flour blend used, this may need to be fractionally increased))
- 1 medium courgette ( grated and drained)
