Vegetarian SHOWSTOPPERS
Good looks, great taste – these meat-free festive centrepieces have it all, with a healthy helping of wow factor for good measure
Halloumi and pistachio nut roast
Halloumi and pistachio nut roast
SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 1 HOUR
MAKE AHEAD
Make up to 24 hours ahead, cover and chill. Bake as in the recipe (step 3). The cooked nut roast will keep for a few days in the fridge. Reheat or serve cold as part of a spread.
FOOD TEAM’S TIP
Look out for mixed packs of dried berries and cherries in the supermarket, or use dried sour cherries or sultanas.
• 50g butter, plus extra to grease
• 1 red onion, chopped
• 4 banana shallots, chopped
• 2 carrots, grated
• 1 garlic clove, crushed
• 125g chestnut mushrooms, finely chopped
• 175g cooked basmati rice
• 120g fresh sourdough breadcrumbs
• 50g hazelnuts, finely chopped
• 50g pistachios, finely chopped
• 125g halloumi cheese, grated
• 2 medium free-range eggs, lightly beaten
• Handful chopped fresh dill, plus extra to serve
• Handful chopped fresh parsley, plus extra to serve
• Handful chopped fresh mint, plus extra to serve
• Finely grated zest ½ lemon
• Finely grated zest ½ orange
• 50g dried berries and cherries (see tip)
• 1 tbsp pomegranate molasses, plus extra to drizzle
• Pomegranate seeds to serve
YOU’LL ALSO NEED…
• 900g loaf tin, greased with butter
1 Heat the oven to 180°C/160°C fan/ gas 4. Melt the butter in a frying pan over a low heat. Add the onion, shallots, carrots and garlic, then fry gently for 5 minutes. Stir in the mushrooms and cook, stirring, for 5-10 minutes until softened.