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This delicious nut loaf makes perfect
breakfast and picnic food.
Ingredients
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olive oil - 2 tbsp
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onion - 1, chopped
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leek - 1, chopped
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celery sticks - 2, chopped
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mushrooms - 250g, chopped
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garlic - 3 cloves, crushed
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can lentils - 450g, rinsed and drained
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mixed nuts (almonds, cashew nuts, and
hazelnuts) - 120g, chopped
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flour - 50g
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grated Cheddar cheese - 75g
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egg - 1, beaten
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fresh mixed herbs - 4 tbsp, chopped
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sprigs of fresh flat leaf parsley and
chives - to garnish
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ground black pepper and salt
Method
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Preheat the oven to 190˚C. Lightly
grease the base and sides of a loaf tin and line with
greaseproof paper.
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Heat 1 tbsp oil in a pan, add in
celery sticks, mushrooms, leek, garlic, and onion, cook gently for
10 minutes until the vegetables have softened. Stirring
occasionally.
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Add the flour, lentils, egg, herbs,
cheese and mixed nuts, season with pepper and salt and mix
thoroughly.
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Spoon the vegetables, lentils and nuts
mixture into the prepared loaf tin, ensuring that it is pressed into
the corners, and level the surface.
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Bake for 60 minutes until the nut loaf
is lightly browned on top and firm to the touch.
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Cool the loaf slightly in the tin,
then serve on a dish. Cut into slices and garnish with flat leaf
parsley and chives. Serves 4.
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