recipes
Vegetarian nut roast with spinach and sage
2021-04-17
Ingredients
- 1 tbsp. olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 200g Portobello mushrooms, roughly sliced
- 1 tsp fresh thyme leaves
- Few sage leaves, chopped
- 1 parsnip or 2 carrots, grated
- 2 handfuls baby spinach leaves
- 150g cooked pearl barley (Good Earth)
- 100g walnuts, chopped (Good Earth)
- 100g chopped hazelnuts (Good Earth)
- 50g dried cranberries (Good Earth)
- 25g mixed seed galletti (God Earth)
- 1 tbsp. sunflower seeds (Good Earth)
- 1 tbsp. pumpkin seeds (Good Earth)
- Zest of a lemon
- 2-3 eggs, beaten
- Fresh rocket leaves for serving
Method
Heat the olive oil in a pan and fry the onion and garlic together to soften for 3 minutes. Add the sliced mushrooms and cook for 2 minutes further. Add the herbs to the pan, along with the grated parsnip or carrots and soften together for 3 minutes. Add in the baby spinach leaves, turn off the heat and mix to wilt. Next, put the cooked pearl barley into a large bowl along with the nuts, lemon zest and beaten eggs. Pulse the galletti in a processor and add to the mixture. Season well with salt and pepper and mix together well. Place into a lined and greased loaf tin, drizzle with a little extra oil and bake at 200°C for 50-60 minutes. When ready, can be served either hot or cold with a side salad of rocket leaves.
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