Cherry Tomato, Courgette & Pesto-Baked Oats

Process

1. Prep:
   1. Halve the cherry tomatoes, sprinkle of salt, allow them to drain at least 10 minutes
   2. Mash the anchovy into a paste
   3. Grate the courgette and squeeze out the moisture
2. Pesto
   1. Add everything to a blender (or stick blender)
   2. Blend to a loose, spoonable paste. Add a little water if it’s too tight
3. Leek
   1. Add the butter to a pan over medium
   2. Add the leeks, cook 2-3 minutes until softened
   3. Add the garlic, cook 2 minutes
   4. Remove from heat, set aside
4. Egg
   1. Beat the eggs with the other ingredients
5. Assemble
   1. Combine the dry ingredients
   2. Add the courgette and cooked leeks, mix well
   3. Add the eggs and tomatoes, mix well
   4. Bake for 25 minutes at 220C