Feta-stuffed cannellini nut roast served with broccoli

Feta-stuffed cannellini nut roast

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(1 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal518
  • fat31g
  • saturates11g
  • carbs30g
  • sugars8g
  • fibre11g
  • protein24g
  • salt1.4g
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Ingredients

  • 3 tbsp olive oil, plus extra for the tin and for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    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
    Leeks

    Leek

    lee-k

    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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 80g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g cooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 3 tbsp za’atar
    Za’atar

    Za’atar

    zar-uh-tar

    This Middle Eastern and Levantine flavouring changes lives once

  • 50g fresh breadcrumbs
  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g plain flour
  • ½ small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    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
    Feta

    Feta

    feh-tah

    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
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the broccoli

  • 300g purple sprouting broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • ½ tbsp coriander seeds, crushed
  • 1 tbsp rose harissa

Method

  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.

  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.

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

  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. 

  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.

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

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Comments, questions and tips

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rgdean
10th Apr, 2020
5.05
I made the nut roast with a few alterations, I added a sweet potato, fresh coriander, slightly less quinoa and forgot the flour!!! I also put mozzarella with lemon zest and chopped coriander in the middle instead of the feta mix and it was absolutely delicious. I made my own za’atar which was delicious. Would recommend and will be making again.
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