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Apricot & Rosemary Nut Roast

Writer's picture: Jo AndersonJo Anderson

Suggested by Emmy & Carl


A hearty main dish, delicious served with roast potatoes and fresh vegetables.


Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 4


Ingredients

  • 2 onions, finely diced

  • 200g dried apricots

  • 200g mixed nuts

  • 200g green lentils

  • leaves from 4 fresh rosemary sprigs, finely chopped

  • salt & pepper to taste

  • oil for frying

  • 100ml cold water


Method

  • Soak the lentils overnight before cooking

  • Preheat the oven to 200C /180C fan/gas mark 6

  • Line a 450g (approx. 20 x 10 cm) loaf tin with baking paper

  • Heat a little olive oil in a frying pan over a medium heat and fry the finely

  • diced onion for 10 minutes until softened, stirring frequently

  • Meanwhile, add the apricots to a food processor with 100ml of cold water

  • and process to a smooth paste

  • Add the nuts to the processor and pulse until they have mostly broken

  • down

  • Drain and rinse the lentils then add to the processor and pulse until the

  • mixture holds together

  • Transfer the mixture to a large mixing bowl along with the fried onions,

  • chopped rosemary leaves, salt and pepper to taste and combine well

  • Transfer the mixture to the prepared loaf tin, pushing it down so that it is

  • compact and level

  • Bake in the oven for 45 minutes until golden brown.

  • Remove from the oven and allow to stand in the tin for 5 minutes before

  • turning out onto a wooden board, serve in slices




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