RAINBOW LAYERED NUT ROAST
This truly is a mega centrepiece for your Christmas feast. Layers of soft, almost creamy vegetables are sandwiched between those of sweet and savoury nut roast for a wonderful contrast of flavour and texture as well as colour. It's easy to prep ahead too.
Method
1. For the sweet potato layer, pre-heat the oven to 200°C. Toss the sweet potato slices in the olive oil, thyme leaves, cumin, maple syrup and some salt and pepper. Spread out on a large baking tray and roast for 20 minutes, or until soft and just about to colour. Remove from the oven and let them cool.
2. Meanwhile, for the spinach layer, put the spinach into a large saucepan with a splash of water, cover with a lid and cook briefly over a low heat until wilted.
Drain and squeeze out the excess moisture. Heat the olive oil in the pan and sauté the onion with the garlic over a medium heat for about 6 minutes until softened. Add the spinach, nutmeg and salt and pepper to taste, stir and cook until remaining liquid has evaporated. Remove from the heat and set aside.
3. For the beetroot houmous layer, blend together all the ingredients, except for the olive oil, in a food processor, seasoning to taste with salt and pepper. Then mix in just enough oil to moisten if the mixture is too dry - you don't want a loose consistency like a regular houmous, as it needs to hold its shape.
4. For the nut roast layer, heat the olive oil in a large frying pan over a medium heat and cook the onions for about 8 minutes until slightly caramelised. Stir in the herbs, vinegar and sugar and cook for another 2 minutes until the vinegar evaporates and the sugar dissolves. Remove from the heat.
この記事は Women's Fitness UK の December 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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この記事は Women's Fitness UK の December 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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