Middle Eastern-spiced nut roast with three-potato topping
- December 2019
- Serves 10
- Hands-on time 25 min, oven time 1 hour 20-25 min
This is a nut roast recipe like no other. A mouth-watering mix of nuts, quinoa, dried fruit, fresh herbs and halloumi are topped with, not one but, three types of potato. Drown it in gravy and dig in.
- Vegetarian recipes
- 20.8g (4.3g saturated)
- 44.1g (17.3g sugars)
Make the day ahead, keep covered in the fridge, then reheat until piping hot in
a low oven to serve.
Aleppo pepper, or pul biber, is not-too-hot chilli flakes from the Middle East. Buy from Waitrose or souschef.co.uk. If you can’t find it, use a good-quality paprika instead.
Purple sweet potatoes have a rich flavour and creamy texture. If you can’t find them, use another regular sweet potato.
A peachy southern French viognier.
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