- 3 tbsp olive oil, plus extra for the tin and for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 celery stick, finely chopped
- 2 leeks, halved and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 400g can cannellini beans, drained and rinsed
- 100g pistachios, finely chopped
- 50g sundried tomatoes, drained and roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 80g parmesan or vegetarian alternative, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 100g cooked quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 3 tbsp za’atar
This Middle Eastern and Levantine flavouring changes lives once…
- 50g fresh breadcrumbs
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 50g plain flour
- ½ small bunch of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp toasted mixed seeds
For the stuffing
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 2 tbsp mascarpone
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped dill, plus a few fronds to serve
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the broccoli
Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.
Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za’atar, breadcrumbs, eggs, flour and parsley. Season well.
For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.
Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.
Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.
Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.
Can’t get hold of harissa?If you can’t get hold of harissa, then toss the broccoli with a mix of 1 tsp sweet smoked paprika and 1 tsp hot smoked paprika.
Make it up to 48 hours aheadYou can make the nut roast up to 48 hrs ahead and store in the fridge until ready to roast.