RED PEPPER AND SUN-DRIED TOMATO NUT ROAST

Yields4 Servings
 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.