Yesterday I tackled the March issue of BBC Good Food Magazine's cover recipe. It was one of five that made up a 'roasts reinvented' feature. Flicking through the options another recipe caught my eye; a Middle Eastern take on the nut roast with feta cheese and cannellini beans. I've never warmed to feta so this really wasn't an option for our dinner table, but it did inspire me to create this vegetarian roast bursting with Persian flavour.
1 red onion
2 cloves garlic
300g roasted butternut squash
1 red pepper, finely diced
100g cooked quinoa
50g ground almonds
3 eggs, lightly beaten
50g mixed dried cranberries, chopped
50g dried apricots, chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
Zest of 1/2 lemon
Extra virgin olive oil
Knob of butter
Salt and pepper
Handful of finely chopped coriander
Pre heat the oven to 190 degrees (170 fan oven).
Line a 2 lb loaf tin with a siliconised liner or baking parchment.
Cut the squash into 1.5cm squares, pour over some EVOO, season with salt and pepper and roast for 35 minutes. Mash the roasted squash and place in a large bowl.
Turn the oven down to 180 degrees (160 fan oven).
Meanwhile cook the quinoa according to the packet instruction. Add to the squash.
Heat 1 tbsp olive oil and a knob of butter in a pan and cook the onion until softened. Add the garlic, red pepper and spices and cook for a further few minutes. Tip into the squash mixture.
Blitz the nuts in a food processor until finely chopped and add to the mixture.
Add the ground almonds, cranberries, apricots, lemon zest and eggs into the mixture and using your hands squash everything together until well combined.
Spoon the mixture into the prepared tin and press down the surface.
Cover with foil and bake for 30 mins. Remove the foil and continue to cook for a further 20 minutes.
Serve with a yogurt dressing comprising 150g of natural bio yoghurt, 1 tsp sumac and 1 tbsp of chopped mint.
If you try this recipe, please let me know what you think and share a photo on instagram.