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Spring Nut Roast Recipe

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4 from 12 reviews

This vibrant Spring Nut Roast is a hearty vegetarian dish combining green lentils, mixed nuts, seeds, fresh herbs, and crumbled feta cheese. Roasted to perfection with a crispy golden feta topping, it pairs beautifully with creamy tzatziki and rice-stuffed vegetables, making an ideal main course for a wholesome seasonal meal.

Ingredients

Main Ingredients

  • 1 large onion, finely chopped
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 50g toasted pine nuts
  • 800g green lentils, rinsed and drained
  • 150g mixed nuts (walnuts and brazil nuts work well)
  • 25g pumpkin or sunflower seeds
  • 1 tsp dried oregano
  • 2 tsp sesame seeds
  • 2 tsp sumac
  • 2 eggs, lightly beaten
  • 50g soft white breadcrumbs
  • A small bunch flat-leaf parsley, finely chopped
  • ½ a small bunch oregano leaves, picked and chopped
  • 150g feta, crumbled, plus 50g to serve

To Serve

  • Tzatziki
  • Rice-stuffed tomatoes or peppers, or gigantes plaki

Instructions

  1. Prepare the Aromatics: Heat the oven to 200°C (fan 180°C/gas 6). In a frying pan, heat the olive oil and fry the finely chopped onion for 8 minutes until softened. Add the crushed garlic and toasted pine nuts, cooking for an additional minute. Transfer this mixture to a bowl and allow it to cool for a few minutes.
  2. Process the Nuts and Lentils: Pat the rinsed green lentils dry using kitchen paper. Place them in a food processor along with the mixed nuts and seeds. Pulse a few times until the mixture is coarsely chopped but still chunky. Transfer to a large bowl.
  3. Combine and Season: To the lentil and nut mixture, add the cooled onion mixture, dried oregano, sesame seeds, sumac, lightly beaten eggs, and soft white breadcrumbs. Fold everything together until it forms a thick chunky paste. Stir in the chopped flat-leaf parsley, oregano leaves, and 150g crumbled feta just until incorporated.
  4. Shape and Roast: Oil and line a 900g loaf tin. Spoon the mixture into the tin, pressing down firmly with the back of a spoon to pack it tightly. Cover the loaf tin with foil and roast in the preheated oven for 30 minutes.
  5. Uncover and Continue Roasting: Remove the foil and roast for another 20 minutes to firm the nut roast and develop a crust.
  6. Rest and Prepare Topping: After roasting, leave the nut roast to stand for 10 minutes before carefully flipping it out onto a baking tray. Scatter the remaining 50g feta over the top, drizzle with olive oil, and sprinkle with a pinch of oregano, sumac, sesame seeds, and optional chilli flakes.
  7. Final Roast: Return to the oven and roast for an additional 10-15 minutes until the feta topping is golden and crisp.
  8. Serve: Carve the nut roast into chunky portions and serve with tzatziki and your choice of rice-stuffed tomatoes or peppers, or gigantes plaki for a satisfying meal.

Notes

  • Patting the lentils dry before processing prevents the mixture from becoming too wet, ensuring a firmer loaf.
  • The combination of nuts and seeds adds texture and nutty flavor; feel free to use your preferred nuts.
  • Sumac adds a lemony tang—if unavailable, a little lemon zest can be substituted.
  • For a vegan version, substitute eggs with flax eggs and use plant-based feta alternatives.
  • This nut roast can be made in advance and reheated gently before serving.

Find it online: https://dishcooks.com/spring-nut-roast-recipe/