Of course I always find pumpkin appetising but Son and Heir and the Bread Winner tend to disagree. Not tonight it seems. I fancied a bit of a Sunday roast tonight but didn’t feel like the whole meat thing. So I went with this little nut roast number which was a huge success. Great budget meal too.
Pumpkin and Leek Nut Roast
Super Food Ideas, August 2005
2 tablespoons olive oil
750g pumpkin, peeled and cut into 1cm cubes
1 large leek, halved and thinly sliced
1 cup mixed nuts (I used macadamias, peanuts and walnuts), finely chopped
1 1/2 cups fresh breadcrumbs
2 teaspoons ground coriander
1/4 cup coriander leaves, chopped
1 egg. lightly beaten
1/4 cup soy sauce
Preheat oven to 200 degrees. Grease a loaf pan and line with baking paper (or make your life easy and just use a silicone loaf pan).
Heat oil in frying pan over medium heat. Add pumpkin and cook for 5 minutes. Add leek and cook for another 5 minutes or until pumpkin is tender. Transfer to a bowl and allow to cool for 15 minutes.
Add nuts, breadcrumbs, ground and fresh coriander, egg, soy sauce and seasoning. Mix to combine.
Press firmly into loaf pan. Scatter sesame seeds on top.
Roast for 35 – 40 minutes or until golden and firm to the touch. Stand in pan for 10 minutes. Lift out and slice. Serve with baked potatoes and steamed greens.
Approx. cost per serving $1.00