RED PEPPER AND SUN-DRIED TOMATO NUT ROAST
2 onions, peeled and finely chopped
2 red peppers, de-seeded and finely chopped
2 celery sticks very finely chopped
200 g mushrooms very finely chopped
2 carrots, coarsely grated
100 g fresh white breadcrumbs
100 g ready roasted mixed nuts, chopped
4 tbsps mixed seeds (sesame, sunflower, and pumpkin)
2 tbsps wholemeal plain flour
80 g sun-dried tomatoes, chopped
1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
2 tbsps vegetable oil
1
Heat the oven to 180⁰C – Gas 4. Heat the oil in a frying pan and gently cook the onions for a few minutes until soft. Add the pepper, celery and mushrooms and fry for 5 more minutes. Add the grated carrot and fry for 1 more minute.
2
Remove the pan from the heat, add the remaining ingredients and season with salt and pepper according to your taste. Line a loaf-tin with baking paper and put the mixture in it, pressing it down with a spoon. Bake for 20 minutes until browned on top, and firm. Turn out and serve sliced.
