Savoury sunshine bake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Grease a 23cm square baking tin with a little oil, then line with baking parchment.

Step 2

In a large mixing bowl, tip in the dry ingredients – the flours, turmeric, harissa, baking powder, bicarbonate of soda and salt. Give them a quick mix. Place the yogurt, 3 tbsp olive oil and 100ml water in a jug and mix to combine.

Step 3

Pour the liquid into the dry ingredients, mixing well to a thick batter. Add up to 3 tbsp more water to loosen, if needed. I mix with gloved hands to make sure no dry flour is left behind, or you can use a wooden spoon. Mix in most of the tomatoes, black olives and the thinly sliced pepper.

Step 4

Scrape the batter into the prepared cake tin and spread to the edges evenly, smoothing out the top. Scatter the remaining tomatoes, olives and pepper rounds over the top, then bake for 30 minutes, or until risen and golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes, then lift out and cut into squares. Let it cool completely if packing for a picnic. Keep sealed in an airtight container and consume within 2-3 days.