Sun-Dried Tomato, Spinach and Mixed Nut Roast

Step 1

Pre heat the oven to 200C/400F.

Step 2

Make your flax eggs and put aside while you do the rest.

Step 3

Choose what nuts you want to use. Any of the above work well, use what you have and roughly chop them. You want some chunky bits so don’t chop them too finely. Add them to a large bowl.

Step 4

Place the spinach in a bowl with boiling water. Once wilted, drain and squeeze out as much water as you can. Chop and add the the bowl.

Step 5

Put the oats into a blender and blitz until flour like. Add to the bowl.

Step 6

Finely chop the onion and garlic and roughly cut the sun-dried tomatoes and basil. Add in all the remaining ingredients, including the flax eggs and some ground pepper.

Step 7

Give it all a good mix and then place in a greased loaf tin or round cake tin.

Step 8

Place in the oven for 35-45 minutes. It’s ready when it’s starting to brown and crisp on the top. Place a skewer in the middle to check its hot.

Step 9

Leave to sit for a couple of minutes before flipping onto a serving plate. Sprinkle with extra spinach and nuts.