Vegan nut roast | Tesco Real Food

Ingredients

• 1 large butternut squash, peeled, deseeded and diced
• 1 head garlic, cloves peeled
• 4 tbsp olive oil, plus extra for greasing
• 1 aubergine, diced into 1cm cubes
• 8 small shallots, diced
• 1 red pepper, diced into 1cm pieces
• 400g tin chickpeas, drained
• 125g blanched almonds, toasted
• 125g shelled pistachios
• 15g rosemary, leaves picked
• 15g thyme, leaves picked, reserving a few sprigs to garnish
• 15g parsley, leaves picked
• 100g pitted green olives, roughly chopped
• 60g fresh breadcrumbs
• ½ lemon, juiced
• 40g pomegranate seeds, to serve