Prepare Oven and Baking Tin: Adjust your oven rack to the middle position and preheat to 180∘C (160∘C fan/Gas Mark 4/350∘F). Grease your chosen baking tin thoroughly with a little extra butter or oil, and line the base and sides with baking parchment, allowing some overhang to help lift the loaf out later.
Combine Dry Ingredients & Vegetables: In a large mixing bowl, place the rolled oats, feta cheese, chopped red onion, grated and squeezed courgette, chopped roasted peppers, sun-dried tomatoes, olives, mixed nuts, pine nuts, fresh herbs, dried herbs, lemon zest, salt, and black pepper. Stir everything together with a large spoon or spatula until all the ingredients are well distributed.
Incorporate Wet Ingredients: Pour the lightly beaten eggs and the melted butter over the oat and vegetable mixture in the bowl. Stir thoroughly again, ensuring that all components are evenly moistened and combined. The mixture will be thick.
Transfer to Tin & Level: Spoon the mixture into your prepared baking tin. Press it down firmly and evenly using the back of the spoon to eliminate air pockets and create a compact loaf. Smooth the surface so it is level.
Add Topping & Bake: Drizzle the 1 tablespoon of olive oil over the top of the mixture. Use the back of a spoon to spread it gently across the surface. Place the tin in the preheated oven.
Baking Duration: Bake for 50−60 minutes. The loaf is ready when it is firm to the touch, a deep golden brown on top, and a skewer or thin knife inserted into the center comes out clean (without wet batter, though it might have some melted cheese). If using a shallower square tin, start checking for doneness around the 45−50 minute mark.
Cooling is Key: Once baked, remove the loaf from the oven and let it cool in the tin on a wire rack for at least 15−20 minutes. This is important, as attempting to remove it while too hot may cause it to break apart.
Serve or Store: After the initial cooling, carefully use the parchment paper overhang to lift the loaf out of the tin and onto the wire rack to cool further if desired. Slice and serve warm, or allow it to cool completely before slicing. This loaf is also delicious served cold.
Storage: Store any leftover loaf in an airtight container in the refrigerator for up to 3−4 days. It can be gently reheated in a microwave or oven, or enjoyed cold. This loaf also freezes well; wrap slices or the whole cooled loaf tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.