No need to sideline the Sunday roast because of warmer weather – we’ve given our favourites a lighter, summery makeover. Simple to prepare and best enjoyed al fresco.
This veggie friendly nut roast is layered with halloumi and red peppers.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Cal/Serv:
315
Ingredients
3
medium courgettes, trimmed
2Tbsp.
olive oil
1
onion, finely chopped
2
garlic cloves, crushed
1/2Tbsp.
picked thyme leaves, chopped
125g
mixed nuts
250g
pack cooked Puy lentils, we used Merchant Gourmet
1
medium egg
100g
roasted red peppers, from a jar
100g
halloumi cheese, coarsely grated
75g
fine asparagus
To finish, optional
Rocket
Directions
Step 1Grease a 900g loaf tin. Line lengthways with a strip of baking parchment. Peel 2 of the courgettes into long ribbons using a Y-shaped vegetable peeler (avoid and discard any of the seedy core). Put ribbons into a bowl and carefully toss through 1tbsp of the oil. Arrange widthways in the tin, tightly overlapping the slices and filling gaps to line the tin in an even layer (leave any overhanging the sides). Position ribbons to line the ends of the tin. Reserve remaining ribbons.
Step 2Heat remaining oil in a medium frying pan over low heat and fry the onion for 5min, until softened. Meanwhile coarsely grate the remaining courgette. Stir into the onion with the garlic, turn up the heat to medium, and fry for 5min, or until all the moisture has evaporated from the pan. Stir in the thyme and set aside.
Step 3Pulse the nuts in a food processor until finely chopped (or do this by hand). Empty into a large bowl and mix in the courgette mixture, lentils, egg and plenty of seasoning.
Step 4Preheat oven to 180°C (160°C) mark 4. Press ½ the lentil mixture into the courgette-lined tin. Open the peppers if whole, and trim to lay a neat layer over the lentil mixture. Top with the grated halloumi and a layer of fine asparagus. Press in the remaining lentil mixture. Fold in any overhanging courgettes, then arrange a layer of courgettes to cover the filling. Cover tin with foil.
Step 5Cook in the oven for 50min. Allow to rest in tin for 10min before inverting on to a board. Garnish with rocket, if you like, and serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
