Recipe: Spinach and corn casserole

Ingredients

• 1 bunch of fresh spinach or 1 packet of frozen spinach
• 2 cobs of fresh corn
• 1 slice of soy + linseed bread, cubed
• 2 tablespoons of wheat germ
• 2 organic eggs, lightly beaten
• Nutmeg, black pepper
• Extra-virgin olive oil
• Sunflower seeds or chopped almonds

Method

1. Lightly steam the spinach for a couple of minutes in a small amount of water and drain, or if using frozen spinach, heat through in a saucepan until thawed.
2. With a knife, carefully shave the corn off the cobs.
3. Mix the corn with the beaten egg, fold in the spinach and chopped bread. 
4. Add cracked pepper and nutmeg to taste. 
5. Place into a lightly oiled casserole dish. 
6. Mix together wheat germ with seeds or nuts and sprinkle over the top. 
7. Add a small amount of extra virgin olive oil to moisten. 
8. Bake at 180 degrees C for about 40 minutes.

Serves: 2