Middle Eastern inspired Nut Roast
Ingredients
120 g red lentils, rinsed
300 ml vegetable stock
500 g butternut squash (peeled weight), cut into small chunks
2 tbsp olive oil, divided
1 large onion, finely diced
3 large garlic cloves, finely chopped
2 bay leaves
120 g ground almonds
150 g mixed nuts, roughly chopped
100 g cooked chestnuts, roughly chopped
50 g mixed seeds
40 g dried cranberries
40 g Medjool dates, roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp dried oregano
1 tsp paprika
Salt and black pepper
Optional added binding (only if needed): 1 egg, whisked or 1 tbsp ground flaxseed + 3 tbsp water, mixed and left 5 minutes
For the topping:
20g of pistachios, roughly topped
Large handful of dill and parsley, roughly chopped
How to Make it
- Preheat the oven to 180°C (160°C fan).
- Toss the butternut squash with 1 tbsp olive oil and 1 tsp salt, spread out on a baking tray and roast for 20-25 minutes until tender and lightly caramelised. Remove from the oven and set aside.
- In a large mixing bowl, combine the mixed nuts, chestnuts, ground almonds, seeds, cranberries and dates. Mix well and set aside.
- Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes until soft and translucent. Add the garlic and cook for another 1 minute.
- Stir in the cumin, coriander, cinnamon, oregano and paprika. Add the red lentils, pour in the vegetable stock and add the bay leaves. Simmer gently for 12-15 minutes, stirring occasionally, until the lentils are soft and most of the liquid has been absorbed. Remove from the heat and discard the bay leaves.
- Add the cooked lentils and roasted squash (reserve a handful for topping) to the bowl of dry ingredients. Season with salt and black pepper and mix well, allowing the mixture to bind together.
- If the mixture feels loose, stir in the whisked egg or flax egg (optional)
- Transfer the mixture to a lined loaf or cake tin and press down firmly into an even layer.
- Bake for 45-50 minutes, until set and lightly golden on top.
- Remove from the oven and leave to rest for 10-15 minutes before transferring to a serving dish
- Finish with the chopped pistachios, remaining roasted squash and fresh herbs just before serving!