This dish is great served hot or cold. I love it with a big green salad and home made coleslaw. It freezes well either before you cook it or once cooked you can slice it up and freeze in individual portions for those days you need something quick and healthy. This is a hearty vegetarian recipe that satisfies most meat eaters.
225g (8oz) hazel, brazil, walnuts finely chopped
2 medium onions, finely chopped
1 medium red capsicum, de-seeded and finely chopped
Extra virgin olive oil
85g (3oz) whole wheat breadcrumbs (use gluten free breadcrumbs if gluten sensitive)
1 clove garlic, crushed
1 tspn dried mixed herbs or 2 tspn fresh
1 tbspn curry powder
225g (8oz) peeled & chopped tomatoes (or drain 1/2 a can)
1 egg, beaten
Sunflower seeds (a handful)
Sea salt & pepper
Preheat oven to 220C degrees (425 degrees F).
Grease an 18cm square cake tin.
Gently fry onion and capsicum in the olive oil for about 10 mins.
Mix nuts and breadcrumbs in a large bowl, add garlic, herbs and curry powder. Stir in onion, capsicum and tomatoes, mix thoroughly and season.
Add the beaten egg. Pack the mixture into the loaf tin and sprinkle the sunflower seeds over the top.
Bake for 30-40 minutes.
Serve with a green salad and coleslaw.
Source: Delia Smith