Summer lentil-nut roast recipe | Sainsbury`s Magazine

Ingredients

• 2½ tbsp milled flaxseed
• 2 tsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tsp picked thyme or chopped rosemary leaves
• 1 courgette, grated
• 1 carrot, peeled and grated
• 1 x 410g tin or 1 x 250g pouch green lentils, rinsed and drained
• 1 x 400g tin chickpeas, rinsed and drained
• 2 tbsp tomato purée
• 1 tbsp tamari
• 125g mixed nuts
• 2-3 roasted red peppers, from a jar
• 1 x 100g pack asparagus tips
• 8-10 sundried or sunblush tomatoes, sliced
• a handful of rocket