Nut and Lentil Roast
This easy recipe is full of flavour.
Hands-on time: 30min, plus resting. Cooking time: about 1hr 5min. Serves 6
• medium courgettes, trimmed
• 2tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• ½tbsp picked thyme leaves, chopped
• 125g mixed nuts
• 250g pack cooked puy lentils,
• 1 medium egg
• 100g roasted red peppers, from a jar
• 100g halloumi cheese, coarsely grated
• 75g fine asparagus
TO FINISH, OPTIONAL • Rocket
Grease a 900g loaf tin. Line lengthways with a strip of baking parchment. Peel 2 of the courgettes into long ribbons using a Y-shaped vegetable peeler (avoid and discard any of the seedy core). Put ribbons into a bowl and carefully toss through 1 tbsp of the oil. Arrange widthways in the tin, tightly overlapping the slices and filling gaps to line the tin in an even layer (leave any overhanging the sides). Position ribbons to line the ends of the tin. Reserve remaining ribbons.
Heat remaining oil in a medium frying pan over low heat and fry the onion for 5 min, until softened. Meanwhile coarsely grate the remaining courgette. Stir into the onion with the garlic, turn up the heat to medium, and fry for 5 min, or until all the moisture has evaporated from the pan. Stir in the thyme and set aside.
Pulse the nuts in a food processor until finely chopped (or do this by hand). Empty into a large bowl and mix in the courgette mixture, lentils, egg and plenty of seasoning.
Preheat oven to 180°C (160°C)/ mark 4. Press ½ the lentil mixture into the courgette-lined tin. Open the peppers if whole, and trim to lay a neat layer over the lentil mixture. Top with the grated halloumi and a layer of fine asparagus. Press in the remaining lentil mixture. Fold in any overhanging courgettes, then arrange a layer of courgettes to cover the filling. Cover tin with foil.
Cook in the oven for 50 min. Allow to rest in tin for 10 min before inverting on to a board. Garnish with rocket, if you like, and serve in slices.