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Chestnut & pecan loaf with harissa sauce

Chestnut & pecan loaf with harissa sauce cut into slices

Chestnut & pecan loaf with harissa sauce

Name: Chestnut & pecan loaf with harissa sauce
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tsp rapeseed oil; 1 onion finely chopped; 1 aubergine sliced lengthways and diced; 2 celery sticks finely chopped; 1 tsp dried sage; ½ tsp dried oregano; 3 tbsp thyme leaves; 2 large garlic cloves finely chopped; 2 x 400g cans borlotti beans drained; 1 egg; 25g wholemeal breadcrumbs; 180g pack cooked chestnuts roughly chopped; 50g pecans roughly chopped; smoked paprika for sprinkling (optional); 250ml passata; 1 garlic clove finely grated (optional); 1-2 tsp smoked chilli harissa; large pinch of dried oregano

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 3 out of 5.6 ratingsRate

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Combine chestnuts and veg with smoky harissa sauce in this lighter-than-standard nut roast. Packed with goodness, it delivers three of your 5-a-day, too

Healthy

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp rapeseed oil
1 onion

finely chopped
1 aubergine

sliced lengthways and diced
2 celery sticks

finely chopped
1 tsp dried sage
½ tsp dried oregano
3 tbsp thyme leaves
2 large garlic cloves

finely chopped
2 x 400g cans borlotti beans

drained
1 egg
25g wholemeal breadcrumbs
180g pack cooked chestnuts

roughly chopped
50g pecans

roughly chopped
smoked paprika

for sprinkling (optional)

For the sauce

250ml passata
1 garlic clove

finely grated (optional)
1-2 tsp smoked chilli harissa
large pinch of dried oregano

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Nutrition: Per serving

kcal398

low
fat14g
saturates2g
carbs42g
sugars12g
fibre18g

high
protein16g
salt0.3g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Line a large loaf tin with baking parchment. Heat the oil in a large non-stick frying pan over a medium heat and fry the onion, aubergine, celery, dried herbs, thyme and garlic for 10 mins, stirring occasionally until soft and golden.
step 2

Tip one can of beans into a bowl along with three-quarters of the second can. Add half the fried veg mixture and the egg. Season and blitz with a hand blender until smooth. Stir in the breadcrumbs, three-quarters of the nuts, the rest of the veg and the reserved beans, then spoon into the tin, smooth the surface and press the reserved nuts into the top. Sprinkle with smoked paprika, if using. Bake for 40 mins until firm and golden. Leave to stand for a few minutes to firm up, then turn out.
step 3

Meanwhile, simmer the passata with 80ml water, the garlic, if using, and harissa and oregano for 5-10 mins until thickened. Spoon over slices of the loaf.

Recipe from Good Food magazine, December 2022

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A star rating of 3 out of 5.6 ratings

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