Step 1

Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5″ x 5″.

Step 2

In a large bowl combine the spelt flour, baking powder, salt, pepper, kale, herbs and fetta cheese. Set aside.

Step 3

In a large jug whisk the yoghurt, olive and eggs and add to the flour mixture. Stir until just combined.

Step 4

Pour the batter in your baking tin, top with some grated Pecorino cheese and bake for approx 45 mins or until the top has browned. Insert a skewer to check whether the bread has cooked.

Step 5

Allow to cool in the tin for 5 mins before inverting onto a cake rack. Allow to cool completely before slicing.