Seed and Grain Loaf
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
4
- For the meatloaf
- 1 Tbsp olive oil
- 2 Tbsps Sunflower seed
- ⅔ cup dried, yellow Lentils (rinsed)
- 1 cup floury potatoes (coarsely grated)
- 2 onions (chopped)
- 1 clove garlic cloves (chopped)
- 1 Leek (chopped)
- ⅔ cup white Turnip (chopped)
- 1 cup Pistachio (chopped)
- 2 Tbsps Whole wheat flour
- 2 Tbsps Tahini
- 2 Tbsps freshly chopped parsley
- Nutmeg
- For the vegetables
- 4 Zucchini (halved lengthways)
- 1.333 cups Baby carrots (peeled if necessary)
- 1.333 cups small, white Turnip
- 2 Tbsps olive oil
- 1 tsp powdered sugar
Preparation steps
1.
Heat the oven to 160C (140C fan) 325F, gas 3.
2.
Grease the loaf pan with oil and scatter with sunflower seeds.
3.
Place the lentils in a saucepan and cover with cold water. Bring to a boil, cover and simmer for around 30 minutes until cooked but not disintegrating. Drain and let cool.
4.
If the potatoes are very wet, squeeze to remove excess liquid. Place in a mixing bowl.
5.
Add the onions, garlic, leek, turnip, pistachios, flour, tahini, lentils and parsley to the potatoes and mix well.
6.
Season the mixture with salt, pepper and nutmeg and turn into the loaf pan. Smooth the surface and bake for 40 minutes until golden brown.
7.
Fry the vegetables in hot oil until slightly softened, add 2-3 tbsp of water, salt and pepper, cover and simmer for around 8 minutes until cooked through.
8.
Remove the lid and allow the liquid to boil off, dust with icing sugar and continue frying until the vegetables are glazed.
9.
Arrange the vegetables on plates. Turn the meatloaf out of the pan, slice and arrange with the vegetables.
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