Spring Nut Roast Recipe | olivemagazine

Ingredients

• 1 large onion finely chopped
• 1 tbsp olive oil
• 2 garlic cloves crushed
• 50g toasted pine nuts
• 800g green lentils rinsed and drained
• 150g mixed nuts (walnuts and brazil nuts work well)
• 25g pumpkin or sunflower seeds
• 1 tsp dried oregano
• 2 tsp sesame seeds
• 2 tsp sumac
• 2 eggs lightly beaten
• 50g soft white breadcrumbs
• a small bunch flat-leaf parsley finely chopped
• ½ a small bunch oregano leaves picked and chopped
• 150g feta crumbled, plus 50g to serve
• tzatziki to serve
• rice-stuffed tomatoes or peppers, or gigantes plaki to serve