Sunflower seeds give a crunchy topping to this moist and chewy roast of mixed nuts and vegetables, which is bound with eggs and easy to make.
ingredients
serves 4
2 medium onions, peeled and finely chopped
1 small green pepper, de-seeded and finely chopped
3 sticks celery, trimmed and finely chopped
1 carrot, peeled and grated
5/8 cup unsalted mixed nuts (cashews, filberts, peanuts, almonds), finely chopped
2 1/2 cups whole wheat breadcrumbs
1 level teaspoon dried mixed herbs
Freshly ground black pepper
2 eggs, lightly beaten
1 tablespoon tomato puree
1 level tablespoon sunflower seeds
method
OVEN: Preheat to 180°C (350°F)
1. Mix the onions, green pepper, celery, carrot, nuts, breadcrumbs and mixed herbs in a bowl. Season with black pepper, then work in the eggs and tomato puree to bind the mixture.
2. Spoon the mixture into a lightly oiled nonstick loaf tin about 8 x 4 inch and press it down firmly with the back of the spoon. Sprinkle the sunflower seeds evenly over the mixture.
3. Cook the roast in the heated oven for about 1 hour 15 minutes, or until the top is crisp and a skewer inserted into the centre comes out clean. Ease the sides of the roast gently away from the tin with a round-ended knife. Turn the loaf out carefully onto a board, and then turn again onto a warmed serving plate with the sunflower seeds uppermost.
more information
Serve thick slices of the roast with tomato sauce, a green salad and baked garlic potatoes.
