Meat-free mains

THESE DELICIOUS MEALS WILL SATISFY YOUR HUNGRY GUESTS

Pumpkin and Cashew Nut Roast Serves 6, Prep 45 mins, Cook 35 mins

1.4kg butternut pumpkin 2 tblsps olive oil 450g packet microwavable white rice 1 large onion, finely chopped 2 cloves garlic, crushed 1 tsp ground cumin 1 tsp ground coriander ¾ cup finely chopped cashew nuts ½ cup coarsely chopped fresh parsley 2 eggs, lightly beaten Salt and pepper, to taste 1 tblsp pepitas 1 tblsp sunflower seeds Crumbled soft feta and extra olive oil,

to serve

1 Grease a large loaf pan (14cm x 24cm x 7cm). Line base and sides with baking paper, extending paper 3cm above edges. 2 Peel pumpkin. Cut into 2cm pieces. Place in a large bowl with half the oil. Toss well. Spread over two large oven trays lined with baking paper. 3 Cook in a hot oven (200C) for about 20 minutes, or until tender. Remove. Transfer to a large bowl. Coarsely mash. Refrigerate, covered until cold. 4 Heat rice according to packet directions. Transfer to a large bowl. Cool slightly. 5 Heat remaining oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally until soft. Add garlic, cumin and coriander. Cook, stirring for 1 minute. Add to pumpkin with rice, nuts, parsley and eggs. Season. Mix well. 6 Spoon mixture into the prepared pan. Sprinkle top with pepitas and seeds and press into the loaf. 7 Cook in a hot oven (200C) for about 30 to 35 minutes, or until golden brown and firm to touch. Remove from oven. Stand for 30 minutes. Remove from pan. 8 Serve loaf sprinkled with feta. Drizzle with extra oil. Cut into slices.