FIT FOODIE NUT ROAST

I used to think that nut roast was a dish reserved for vegetarians – not for meat-lovers like me. But I changed my mind after eating a delicious nut roast in a vegetarian restaurant. Coming up with my own version took a few attempts but now I’m very proud of this recipe. Fit Foodie Nut Roast combines two of my major food heroes: nuts and eggs. It’s equally delicious served cold or hot and makes a great dinner and a gorgeous lunch the next day too. In summer, it goes really well with a green salad and a nice chutney; in winter, it’s delicious with roasted vegetables on the side.

SERVES 3

PREP TIME: 10 MIN

COOK TIME: 50 MIN

100g almonds, flaked

100g cashews

50g pine nuts

75g Cheddar, grated

70g dried apricots, roughly chopped

2 eggs, lightly beaten

1 tbsp olive oil

3 leeks, trimmed and finely sliced

1 onion, finely chopped

1 medium potato, peeled and grated

1 tbsp chopped rosemary

PROTEIN 22G

FAT (SATURATED) 45G (11.1G)

CARB 26G

FIBRE 9.1G

CAL 617

Preheat the oven to 180°C/350°F/gas 4. You will need a 900g (2lb) silicone loaf pan. Blitz the nuts in a food processor until they look like rough breadcrumbs. Tip the nuts into a large mixing bowl. Add the Cheddar, apricots and eggs and stir to combine.

Heat the oil in a large pan over a medium heat. Add the leeks, onion, potato and rosemary and cook for about 10 minutes, stirring frequently. Tip the cooked vegetables into the bowl with the nut mixture. Stir well to combine. Scrape the mixture into the loaf pan. Bake for about 30 minutes, until the loaf is firm when pressed gently.

Remove the Nut Roast from the oven and leave to cool in the loaf pan for 10 minutes. Carefully remove the Nut Roast from the loaf pan. Slice and serve.