Nut,Lentil & Couscous Roast with Herbs & Feta
This easy nut roast is great for a summery dinner served with a fresh tomato salad or roasted Mediterranean veg. We used our Tomato and Chilli Couscous to add a little kick, but you can use your favourite Ainsley Harriott Couscous flavour – Roasted Vegetable also works well.
Preheat the oven to 200C/180Cfan/gas 6. Oil and line a 900g loaf tin with parchment.
In a large bowl prepare the couscous according to the packet instructions.
Heat the oil in a frying pan over a medium heat and add the onion. Cook for 4-6 minutes until softened and then add the garlic. Cook for 30 seconds until fragrant. Transfer to a large bowl and leave to cool.
Add the lentils, pine nuts, seeds and nuts to a food processor and pulse until coarsely chopped. Tip into the bowl with the couscous and add the oregano, sumac, pul biber, eggs and breadcrumbs. Season. Mix together until you have a paste. Add the fresh herbs and feta and fold until incorporated. Tip into the loaf tin and pack down well with a spatula or back of a spoon. Fold the excess parchment on top of the mixture to cover. Cover with foil and bake for 25 minutes. Remove the foil and peel back the parchment, bake for a further 20-25 minutes.
Leave to rest for 10 minutes and then turn out onto a board. Scatter with feta and drizzle with oil before cutting into thick slices to serve.
- 1 x packet of Ainsley Harriott Couscous
- 1 onion, finely chopped
- 1 tbsp olive oil, plus extra for drizzling
- 2 cloves of garlic
- 1 x can of green lentils, rinsed, drained and patted dry
- 30g pine nuts, toasted
- 30g pumpkin seeds
- 30g sunflower seeds
- 100g unsalted nuts, cashews, pistachios and walnuts works well
- 1 tsp dried oregano
- 1 tsp sumac
- ¼ tsp pul biber or dried chilli flakes
- 2 eggs, lightly beaten
- 50g fresh white breadcrumbs
- 3 tbsp chopped parsley
- 8 mint leaves, finely chopped
- 125g feta, plus extra to serve