NUT AND HALLOUMI ROAST
A great source of omega 3 for veggies. Its great hot or cold and can be made in advance before cooking.
Provided by PinkCherryBlossom
Categories Cheese
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180C/350°F.
- Process the nuts, mushrooms and onion until coarsley chopped.
- Add to the oat flakes, sesame seeds, herbs and stir well.
- Add egg, mustard and lemon juice abd mix together.
- Press the half mix into an oiled loaf tin and add a layer of haloumi.
- Finish with the remaining mixture and press down.
- Bake covered with foil for 45 minutes.
- Serve with steamed broccoli and tomato sauce.
Nutrition Facts : Calories 1751.7, Fat 141.9, SaturatedFat 19.5, Cholesterol 105.8, Sodium 1880.8, Carbohydrate 91.6, Fiber 28, Sugar 15.1, Protein 55.2
FRIED HALLOUMI WITH HONEY AND WALNUTS
To easily roast the walnuts, place chopped nuts on a microwavable plate. Microwave HIGH at 30 second intervals, checking as to not burn.
Provided by gailanng
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a heavy skillet over medium heat.
- Add the halloumi and brown well on all sides, about 2 minutes per side.
- Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.
Nutrition Facts : Calories 94.7, Fat 8.3, SaturatedFat 0.7, Sodium 0.4, Carbohydrate 5.3, Fiber 0.5, Sugar 4.5, Protein 1.1
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
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