Pumpkin, Lentil and Tomato Loaf Recipe
How to make Pumpkin, Lentil and Tomato Loaf
Method
- Preheat the oven to 200°C (180°C fan-forced).
- Make your own tahini dressing by lightly pan-frying sesame seeds, on low heat, for 4-5 minutes until lightly coloured. Place sesame seeds in blender. Add 4 tablespoons of olive oil. Purée until smooth and creamy. If too thick in consistency, add extra tablespoon of oil. Scrape into a bowl and season with salt. Taste test for seasoning. Can be stored in an airtight container in the fridge for up to 6 months.
- Put the chia seeds in a small bowl along with the almond milk and allow to rest.
- Peel, halve and finely chop the red onion. Wipe the celery and finely chop. Chop the butternut pumpkin into small chunks. Peel and finely chop the garlic.
- In a large frying pan, heat the olive oil and sauté the onion, celery, garlic and pumpkin for about 10 minutes on a low heat, until the pumpkin is tender.
- Transfer to a large mixing bowl.
- Chop the cashew nuts and add to the bowl. Add the brown lentils and the quinoa.
- Add the tomato paste and the almond milk mixture. Dollop in 2 tablespoons of tahini. Mix together, season with season with salt and pepper and mix well. Season further or add more tahini as per your tastes.
- Put into the loaf tin. Cover the top with some foil and bake in the oven for 45 minutes.
- Allow to cool for a few minutes before turning out.
Tip: Tahini dressing can be stored in the fridge, in an airtight container. Or you can drizzle over warm loaf slices.