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Nut Loaf with Pepper, Pea & Parsley Salad

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How To Make Nut loaf with Pepper Pea and Parsley Salad Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ5052,071
Energy kcal121495
Fat4.1g17g
  - of which saturates1.1g4.4g
  - monosaturates2g8.1g
  - polyunsaturates1.1g4.5g
Carbohydrates8.9g36.5g
  - of which sugars3.9g16g
Fibre2.2g9g
Protein6.5g26.8g
Salt0.1g0.4g

Allergens

Soya
Nuts
Mustard
Sulphites / Sulphur Dioxide

Ingredients

  • 400g Onions
  • 1ea Eating Apples
  • 200g Cooking Carrots
  • 200g Celeriac
  • 200g Mixed Nuts
  • 175g Red Lentils
  • 150g Cashew Nuts
  • 100g Celery (weight)
  • 10g Tamarind Paste
  • 40ml Olive Oil
  • 10g garlic (weight)
  • 2g Salt
  • 2g Black Pepper
  • 1ea Lemon
  • 50g Marigold Bouillon
  • 1g Red Pepper (weight)
  • 5g Fresh Curly Parsley
  • 600g Garden Peas
  • 600g Soya Beans
  • 10g Wholegrain Mustard
  • 150ml Water
  • 50ml Lemon Juice

Cooking Instructions

1. "Salad: Dice the peppers and lightly blanch them Mix the water, lemon juice, olive oil and mustard to make the dressing Combine everything together Nut Loaf: Soak red lentils in cold water for about 1 hour then drain Zest lemon Peel, core and chop apple Chop parsley Chop carrots, celery, onion, celeriac, and garlic roughly Fry vegetables in olive oil until softened Put all ingredients in food processor and whizz until well mixed Season with salt and pepper Line a square try and add the mixture and bake into the oven at 150 C for 40 min until is changing colour. Cool and cut into squares 138 g/portion of nut loaf 1 red cup salad (220 grams)"


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