Nut and Spinach Loaf
Meat free Monday – or any day of the week – this nut and spinach loaf is bound to be a family favourite!
Ingredients
- 200g spinach leaves
- 2 cups Alison’s Pantry Unsalted Supreme Roast Mixed Nuts
- 1 small onion, finely chopped
- 1 carrot, grated
- 200g tinned whole tomatoes, drained and chopped
- 50g sundried tomatoes in olive oil, chopped
- 3 large eggs, lightly beaten
- 100g tasty cheese, grated
- 1/2 tsp dried sage
- 1/2 tsp mint, finely chopped
- 1 1/2 tbsp. parsley, finely chopped
- 1 clove of garlic, crushed
- 1 tsp vegetable stock
- Freshly ground black pepper
Method
- Preheat oven to 180
- Line a loaf tin with baking paper and grease with butter, also cut a piece of baking paper to cover the top of the tin, and grease with butter
- Blanch spinach in boiling water, drain well, squeeze out water and chop finely
- Put nuts into a food processor and pulse until chopped, take care not to reduce to a flour
- Tip chopped nuts and all other ingredients into a large bowl and mix together well
- Place mixture in the prepared loaf tin and place baking paper on top, butter side down
- Cook for approximately 1 hour until the loaf is cooked through
- Let cool for a couple of minutes then carefully turn out onto a plate and slice to serve
- Serve with a gravy or sauce of your choice – is great with a mushroom gravy