It’s certainly true that nourishing my body looks different in this season. I’ve come to eat more intuitively and banish good and bad vocabulary when it comes to fuelling myself. Our bodies are these amazing complex machines that run in such a spiffy and seamless manner majority of the time. Why not honour that and refuse to label food as occasional or indulgent? As a younger teen I would micro manage my eating habits. I suffered from an eating disorder, Anorexia Nervosa. I can honestly say that freedom from restrictive eating is the best I’ve experienced- I feel so privileged to be able to enjoy meals once again and see them for what they are.
Not an excuse to be gluttonous but something to delight in. Beyond that, food is a social experience. A way to connect with others, come together with family and friends. It crosses cultural boundaries. An undeniably significant link between people of all ages, genders and places. Hunger cues are a simple indication from our body that it’s time to top up so we feel our best and perform at optimal levels. Sometimes I crave a bowl of dumplings and other days a nice slice. This Zucchini, Halloumi and Asparagus version is Vegetarian too. It would make the perfect addition to your brunch spread, along with a fresh leafy salad. If you’re a fan of quiche, this slice is very similar in taste and texture. Serves four! Now, without further ado. Enjoy!
You will need the following Ingredients for the Slice:
Five eggs, one cup of white or wholegrain flour, two teaspoons of baking powder, sixty millilitres of olive oil, one large zucchini grated, a hundred and eighty grams of halloumi grated, two cloves of garlic minced, black pepper and the juice and zest of half a lemon.
To make the Herb salad:
Half a bunch of basil with freshly picked leaves, half a bunch of chives chopped finely, a punnet of cherry tomatoes chopped in half, the zest and juice of half a lemon and a tablespoon of olive oil.
Preheat your oven to a hundred and eighty fan forced and line a slice tin with baking paper. Next, whisk your eggs in a large mixing bowl. Combine them with the flour and baking powder, then add olive oil and mix again. Now, stir in the zucchini, halloumi, garlic, lemon juice, zest and black pepper. Pour into your lined tin. Arrange red onion rings and asparagus over the slice and then scatter with pine nuts.
Bake for twenty minutes or until the slice is set in the middle. You can test this by inserting a fork and waiting till it comes out clean. Meanwhile, make the herb salad by tossing the basil, chives and tomatoes with the lemon juice, zest and olive oil. Once the slice has cooked, allow it to cool and reach a reasonable temperature. Garnish with the herb salad.