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Pumpkin and leek nut roast

Go nuts for this festive recipe!

60 mins
7 ingredients
$3 / person
Pumpkin and leek nut roast

Credit: Taste.com.au


Ingredients

Serves = 4

2 tablespoons olive oil

750g butternut pumpkin, peeled, de-seeded and cut into 1 cm pieces

2 small leeks, cut in half and wash well to remove all dirt and grit from between the layers. Slice thinly

1 cup mixed, unsalted nuts, chop finely with a knife or using a pulse action of a food processor, or chopper of a hand-held blender

1 1/2 cups crushed weet-bix or breadcrumbs

1 egg, lightly beaten

1/4 cup reduced salt soy sauce

It’s this easy

  • Pre-heat oven to 200C.
  • Line a loaf pan with baking paper.
  • Heat oil in a frying pan, add pumpkin and cook for five minutes. Add leek and cook for a further five minues unil both are tender.
  • Add to a bowl and mix with nuts, weet-bix and soy sauce. Add egg and mix well.
  • Press into the loaf tin, sprinle with sesame seeds.
  • Place in the oven and roast for 35- 40 minutes. Cool for 10 minutes before removing the nut loaf from the pan.
  • Slice and serve with roast and/or steamed vegetables or a side salad.

Tweaks

Add some ground coriander or cumin for extra spice. You can also add some fresh herbs such as coriander, parsley, thyme or chopped rosemary.

Experiment with different seeds such as sunflower, pumpkin, poppy or black sesame seeds. Sprinkle them on top of the nut loaf before you bake it.

Notes

If you don't have a food processor or hand-held blender to chop the nuts you can place them in a clean tea towel and place on a flat surface. Hit with a rolling pin, small saucepan to crush them

Allergies

Contains: Nuts, Sesame, Soy, Eggs, FODMAPs.
Your Personal Healthy Eating Quiz

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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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