Pumpkin and Leek Nut Roast (SF)

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Pumpkin and Leek Nut Roast (SF)

 

 

2 tablespoons (8 tsp) olive oil

750 g (26 oz) butternut pumpkin (squash), peeled,

deseeded and cut into 1 cm (3/8 " ) cubes

2 small leeks, halved, washed, thinly sliced

1 cup mixed nuts, finely chopped

(eg. pistachios, roasted hazelnuts, almonds)

1 1/2 cups fresh GF breadcrumbs

2 tsp ground coriander

1/4 cup coriander (cilantro) leaves, chopped

1 egg, subbed (I used chickpea [garbanzo/besan] flour}

1/4 cup GF soy sauce (-OR- Braggs Aminos)

salt and pepper, to taste

4 tsp sesame seeds

 

 

1. Preheat oven to 200 C (390 F). Grease and line a 10 x 18 x 7 cm

(4 x 7 x 3 " ) loaf pan.

 

2. Heat oil in a fry pan over medium heat. Add pumpkin and cook for

5 minutes.

 

3. Add leeks and cook for a further 5 minutes. Remove from heat and

set aside to cool for 15 minutes.

 

4. Add nuts, breadcrumbs, ground coriander, coriander leaves, egg

sub, soy sauce, salt and pepper to vegetables. Mix to combine.

 

5. Press mixture into loaf pan. Sprinkle with sesame seeds, pressing

onto the surface with fingertips.

 

6. Roast for 40 minutes or until golden and firm to the touch. Allow

to stand in pan for 10 minutes before removing and slicing to

serve.

 

 

Serves 4.