Halloumi and pistachio nut roast

Name: Halloumi and pistachio nut roast
Yield: Serves 6
Cuisine: British recipes
Ingredients: 50g butter, plus extra to grease; 1 red onion, chopped; 4 banana shallots, chopped; 2 carrots, grated; 1 garlic clove, crushed; 125g chestnut mushrooms, finely chopped; 175g cooked basmati rice; 120g fresh sourdough breadcrumbs; 50g hazelnuts, finely chopped; 50g pistachios, finely chopped; 125g halloumi cheese, grated; 2 medium free-range eggs, lightly beaten; Handful chopped fresh dill, plus extra to serve; Handful chopped fresh parsley, plus extra to serve; Handful chopped fresh mint, plus extra to serve; Finely grated zest ½ lemon; Finely grated zest ½ orange; 50g dried berries and cherries; 1 tbsp pomegranate molasses, plus extra to drizzle; Pomegranate seeds to serve; You’ll also need…; 900g loaf tin, greased with butter

Published: 6 Feb 18
Updated: 18 Mar 24

Test kitchen approved

Hosting a vegetarian Christmas? This epic halloumi and pistachio nut roast is packed full of flavour and a healthy helping of wow-factor.

Check out our popular maple-glazed parsnip, chestnut and feta loaf for a veggie main that everyone will want a slice of.

Serves 6
Hands-on time 45 min, oven time 1 hour

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Ingredients

50g butter, plus extra to grease
1 red onion, chopped
4 banana shallots, chopped
2 carrots, grated
1 garlic clove, crushed
125g chestnut mushrooms, finely chopped
175g cooked basmati rice
120g fresh sourdough breadcrumbs
50g hazelnuts, finely chopped
50g pistachios, finely chopped
125g halloumi cheese, grated
2 medium free-range eggs, lightly beaten
Handful chopped fresh dill, plus extra to serve
Handful chopped fresh parsley, plus extra to serve
Handful chopped fresh mint, plus extra to serve
Finely grated zest ½ lemon
Finely grated zest ½ orange
50g dried berries and cherries
1 tbsp pomegranate molasses, plus extra to drizzle
Pomegranate seeds to serve

You’ll also need…

900g loaf tin, greased with butter

Method

Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a frying pan over a low heat. Add the onion, shallots, carrots and garlic, then fry gently for 5 minutes. Stir in the mushrooms and cook, stirring, for 5-10 minutes until softened.
Leave to cool for a few minutes, then transfer the mixture to a mixing bowl and stir in all the remaining ingredients, apart from the pomegranate seeds, until well combined. Spoon the mixture into the prepared tin and use the back of a spoon to pack it down and smooth the top.
Bake for 1 hour or until well browned and the nut roast feels firm to the touch. You may need to cover with a piece of foil or baking paper if it browns too quickly. Serve drizzled with the extra pomegranate molasses and scattered with the extra herbs and the pomegranate seeds, alongside the usual Christmas vegetables.

Recipe from December 2017 Issue

Nutrition

Nutrition: per serving

Calories: 446kcals
Fat: 24.9g (9.8g saturated)
Protein: 14.8g
Carbohydrates: 38.6g (13.3g sugars)
Fibre: 4.1g
Salt: 1g

delicious. tips

Make up to 24 hours ahead, cover and chill. Bake as in the recipe (step 3). The cooked nut roast will keep for a few days in the fridge. Reheat or serve cold as part of a spread.
Look out for mixed packs of dried berries and cherries in the supermarket, or use dried sour cherries or sultanas.

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