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Feta-stuffed cannellini nut roast served with broccoli

Feta-stuffed cannellini nut roast

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Revamp the nut roast with our Middle-Eastern inspired version. It's packed with flavour and has an irresistible herby, cheesy filling

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal518
fat31g
saturates11g
carbs30g
sugars8g
fibre11g
protein24g
salt1.4g
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Ingredients

For the stuffing

  • 100g feta , crumbled
  • 2 tbsp mascarpone
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped dill , plus a few fronds to serve
  • 1 lemon , zested

For the broccoli

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.

  • STEP 4

    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. 

  • STEP 5

    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.

  • STEP 6

    Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

RECIPE TIPS
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 AHEAD

You can make the nut roast up to 48 hrs ahead and store in the fridge until ready to roast.

Goes well with

Recipe from Good Food magazine, March 2020

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Rating: 5 out of 5.7 ratings
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