Mediterranean Nut Roast

Unlike many nut roasts, this one is soft and deliciously moist. It is delicious either served hot or left to cool and included in a buffet or picnic. It reheats well in the microwave and can be made up to two days in advance of roasting it – just store in the fridge, covering the dish with foil. If you want to make it even further in advance, freeze it and defrost when ready to use, roasting as normal.

Serves 4

Ingredients

• 5oz/141g mixed nuts (hazelnuts, brazil nuts, cashews, almonds and unsalted peanuts are all great)
• 3½oz/100g/2-3 slices wholemeal bread
• 1 medium onion, chopped
• 1 small/½ large carrot, grated
• 1/3 green pepper, chopped
• 1 stick celery, chopped
• ¾x 14½oz/400g tin chopped tomatoes and their juice
• ¾oz/22g pine nuts
• ½oz/15g/3 sun dried tomatoes, soaked for about 15 minutes and chopped
• 1 egg, beaten
• 1 tsp dried chives
• ½ tsp dried mixed herbs
• ½ tsp paprika (heaped)
• ½-¾ tsp salt
• 2-3 grinds black pepper
• 1 tbs oil
• 1-2 tbs pickled capers, drained of their pickling liquid

Instructions

1. Grind the nuts in the mill attachment of a food processor or place in a plastic bag and crush with a rolling pin. Crumble the bread to make breadcrumbs — a mill attachment works well for this too.
2. Heat the oil in a large pan and sauté the onion, carrot, celery and green pepper for 3-5 minutes until softened.
3. Remove from the heat and stir in the remaining ingredients.
4. Pour into a greased ovenproof dish and cover with foil.
5. Bake at gas mark 6/200°C for 45 minutes–1hr. Remove the foil after the first half hour to allow the top to crisp up.
6. Remove from the oven and let it sit for 5-10 minutes to firm up a little before serving with roast vegetables (including red onions, peeled and roasted whole in a little oil), butter-mashed root vegetables such as swede and celeriac, and steamed Savoy cabbage and peas.

From Sally

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