Halloumi and Veggie Nut Roast
This hearty nut roast is packed with butternut squash, earth mushrooms, sweet beetroot and carrots, all bound together with mixed nuts, breadcrumbs and herbs for maximum flavour and texture. It's deeply savoury, lightly sweet and tangy from the cranberries, and satisfying enough to serve fresh or freeze beautifully for easy future meals.
Equipment
- 1 Chopping Board
- 1 Knife
- 1 large frying pan
- 1 large loaf tin, bundt tin or cake tin
- 1 Spatula or Wooden Spoon
Ingredients
- 2 tbsp olive oil
- 2 onions
- 1 large carrot grated
- 1/2 butternut squash peeled and cut into small cubes
- 2 beetroots grated
- 2 sticks celery finely sliced
- 4 cloves garlic crushed
- 250 grams mushrooms grated
- 1 tsp smoked paprika
- 2 tsp ground cumin
- salt and pepper
- 180 grams vacuum packed cooked chestnuts roughly chopped
- 100 grams mixed nuts roughly chopped
- 70 grams dried cranberries
- 50 grams fresh breadcrumbs
- 200 grams halloumi grated
- 4 eggs beaten
- 2-3 tbsp fresh herbs (eg sage, parsley, thyme or rosemary) chopped
- 2 tbsp pomegranate molasses
Instructions
- Preheat oven to 180C and grease and line a large loaf tin, bundt tin or cake tin
- Heat the olive oil in a large frying pan and fry the onions, carrots, butternut squash, celery and beetroot until softened and starting to colour.
- Add the garlic and fry for 1-2 minutes then add the mushrooms, smoked paprika, cumin, salt and pepper and cook for a few minutes until mushrooms are softened. Remove from heat.
- In a large bowl add the chestnuts, mixed nuts, dried cranberries, breadcrumbs, halloumi, eggs, herbs, pomegranate molasses and the cooked vegetables and mix well to incorporate everything.
- Tip the mixture into the prepared tin and press down well and smooth the top.
- Cook for 60 minutes, checking after 40 minutes and covering with foil if the top is starting to brown too quickly. The nut roast is cooked when a skewer inserted into the centre comes out clean. Leave to stand for a few minutes before turning out and slicing to serve.
- The nut roast slices best when fully cooled if you are planning to freeze it in portions.