Nut Roast :: Confidence 2 Cook

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Nut Roast

175g Mixed Nuts (walnuts, peanuts, brazils,

cashews or almonds)

3 Slices of Wholemeal Bread (made into

breadcrumbs)

1 Onion (peeled and chopped)

1 Teasp Oregano

1 Teasp Yeast Extract e.g. Marmite

175ml Boiling Water

2 Tomatoes (sliced)

50g Mature Cheddar Cheese (grated)

1 x 750g Bag of Baby Potatoes (boiled)

½ Lettuce (washed and shredded)

16 Cherry Tomatoes (washed and halved)

½ Cucumber (washed and sliced)

Pre-heat oven to 190C / 375F / Gas Mark 5

1. Mix together nuts, breadcrumbs, onion

and oregano.

2. Dissolve the yeast extract in water and

add to nut mixture.

3. Grease 450g (1lb) loaf tin and line with

greaseproof paper.

4. Place half the mixture in the tin and layer

tomatoes and cheese on top. Place rest

of nut mixture on top, pressing down well.

5. Bake for about 50 minutes.

6. Leave in tin for a few minutes before

turning out.

7. Serve with potatoes and prepared salad.

A combination of any of your favourite vegetables may be substituted in this recipe

A 365.33g serving contains:

of an adults reference intake.

Typical values per 100g: 431kJ/103kcal