Mediterranean Nut Roast - National Vegetarian Week
Celebrate national vegetarian week with this delicious nut roast, it adds a touch of a mediterranean to your family meal. Serve with a juicy salad on warm evenings or pair with hearty potatoes and roast vegetables for those colder nights.
Preparation time 10 minutes
Cooking time 35 minutes
1 Preheat the oven to fan-assisted 160C / 180C / gas 4 and line the base and sides of 2lb loaf tin with baking parchment. Lightly oil the parchment paper.
2 Heat the olive oil in a frying pan over medium heat and add in the onion, red pepper, courgette and garlic and fry for about 10 minutes until the vegetables are softened.
3 Stir in the rest of the ingredients, stir to mix well then spoon the mixture into the prepared tin and press down to flatten the surface.
4 Cover the mixture with some foil and bake for 20 minutes, then remove the foil and bake for a further 15 minutes until the loaf is firm when pressed gently.
5 Allow the loaf to cool in the tin for about 10 minutes, and then transfer to a plate, removing the baking parchment, before serving.