Spinach & Salmon Loaf

Serves 6

• 50g Parmesan cheese, cubed

• 415g can salmon in brine, drained

• 100g spinach, stalks removed

• 3 eggs

• 1 cob of corn, (or 1 small tin, drained)

• 1 tablespoon lemon juice

• ¹/₂ cup (90g) cooked rice

• 1 tomato

Preheat oven 180°C. Place the Parmesan into the thermo bowl.

4 seconds

8

Add all remaining ingredients except the tomato.

15 seconds

5

Use a spatula to pour the mixture into a 20 x 10cm paper-lined loaf tin. Garnish with sliced tomato and season with sea salt and pepper. Bake for 45 minutes or until golden. Cool and slice.