Pistachio and halloumi nut roast
You’re sure to go ‘nuts’ for this veggie roast alternative!
In the past we have always enjoyed a roast lamb with all the trimmings on Easter Sunday and this year we didn’t want to miss out on this special family lunch. This nut roast is bursting with flavour and makes for a great meat substitute while still complimenting the accompanying trimmings. Most of the ingredients can be found in your cupboard but feel free to substitute any ingredients you don't have where it’s suggested.
Serves: 8 slices
Prep time: 25 mins
Cook time: 1 hr
1 tbsp oil or butter for frying
1 red onion, finely chopped
4 shallots, finely chopped
2 carrots, finely chopped
1 clove garlic, crushed
130g mushrooms, finely chopped
120g breadcrumbs (about 3 slices)
110g pre-cooked basmati rice
50g chestnuts, roughly chopped
50g pistachios, roughly chopped
130g halloumi, roughly chopped
50g dried apricots, roughly chopped
2 eggs, beaten
1 tbsp pomegranate molasses (you can use maple syrup instead).
½ lemon zest
½ orange zest
30g fresh parsley, roughly chopped (save some for serving)
15g fresh mint, roughly chopped
Salt and pepper to taste
Butter to grease loaf tin
Pomegranate seeds to serve
Preheat the oven to 180°C fan or 200°C.
Start by heating your oil or butter over a medium heat and sautéing the onion, shallots, carrots and garlic until soft, this should take about 3-4 mins. Once softened add the mushroom and cook until all the excess liquid has sweated off, around another 7 mins.
Once the mixture is cooked, set aside to cool.
Place the mixture into a mixing bowl and combine with all the remaining ingredients (minus the pomegranate seeds). Make sure to combine the mixture well as you want it to stick together almost like a meatloaf would.
Next, grease your 900g loaf tin (lx21cm, wx11cm, hx7cm) with a generous amount of butter or line the tin with a layer of parchment paper so that it is easy to remove from the tin once cooked.
Pour all the mixture into the tin and press it down so that is compact and has a flat top in line with the top of the loaf tin. Cover with tin foil and place in the oven for 1 hour.
After 30 minutes, remove the tin foil so that the loaf can brown.
Once the loaf has been in the oven for 1 hr remove and check it has heated all the way through by placing a fork in the centre and checking the temperature of it once removed.
If it is cooked, use a knife to separate the nut roast from the sides of the loaf tin and flip upside down onto a serving plate. Gently wiggle the tin until the nut roast comes loose.
Drizzle the nut roast with a little pomegranate molasses (or maple syrup) and sprinkle with pomegranate seeds and the remainder of the parsley.
Serve and enjoy!
*The dried apricots add a layer of sweetness to the nut roast but they can be replaced with any dried fruit or berries that you prefer or have in your cupboard.
*The combination of pistachios and chestnuts is our personal favourite but similarly to the fruit, you can use whatever nuts you have in your cupboard.
*Make sure to really compact the mixture in the tin so that it doesn’t crumble when you remove it from the tin after it is cooked.
*This nut roast can be used as a meat substitute enjoyed alongside all the trimmings, (we personally enjoyed this recipe with roast sweet potatoes, parsnips, string beans, carrots and a vegetable gravy) but it can also be eaten with salad and a sweet maple dressing.
Credit to delicious magazine for inspiration for this tasty nut roast!