Combine chestnuts and veg with smoky harissa sauce in this lighter-than-standard nut roast. Packed with goodness, it delivers three of your 5-a-day, too
Prep:15 mins
Serves 4
2 tsp rapeseed oil1 onion, finely chopped1 aubergine, sliced lengthways and diced2 celery sticks, finely chopped1 tsp dried sage½ tsp dried oregano3 tbsp thyme leaves2 large garlic cloves, finely chopped2 x 400g cans borlotti beans, drained1 egg25g wholemeal breadcrumbs180g pack cooked chestnuts, roughly chopped50g pecans, roughly choppedsmoked paprika, for sprinkling (optional)
STEP 1Heat the oven to 190C/170C fan/gas 5. Line a large loaf tin with baking parchment. Heat the oil in a large non-stick frying pan over a medium heat and fry the onion, aubergine, celery, dried herbs, thyme and garlic for 10 mins, stirring occasionally until soft and golden.STEP 2Tip one can of beans into a bowl along with three-quarters of the second can. Add half the fried veg mixture and the egg. Season and blitz with a hand blender until smooth. Stir in the breadcrumbs, three-quarters of the nuts, the rest of the veg and the reserved beans, then spoon into the tin, smooth the surface and press the reserved nuts into the top. Sprinkle with smoked paprika, if using. Bake for 40 mins until firm and golden. Leave to stand for a few minutes to firm up, then turn out.STEP 3Meanwhile, simmer the passata with 80ml water, the garlic, if using, and harissa and oregano for 5-10 mins until thickened. Spoon over slices of the loaf.
