A delicious centrepiece for guests who prefer plant-based eating, which doubles up.
INGREDIENTS
- 1⁄2 butternut, sliced lengthways (approx 400 g), peeled
- 400 g can green lentils, drained and rinsed
- 11⁄2 tbsp miso paste
- 2 tsp sesame seed oil
-
For the stuffing
- 2 tbsp vegetable oil
- 2 red onions, 1 grated, 1 diced
- 75 g breadcrumbs
- 50 g toasted hazelnuts, roughly chopped
For the soy kale
- 1 tsp oil
- 2 large garlic cloves, chopped
- 125 g kale, roughly chopped
- 1 tsp soy sauce
To serve
- 10 g toasted hazelnuts, roughly chopped
- Fresh parsley
You will need - 1.2 L loaf tin
METHOD
1 Heat oil in a pan and add the onions. Cook until soft and translucent. Add to a bowl and mix in remaining lentils, and breadcrumbs and hazelnuts. Season with black pepper and set aside.
For the soy kale
1. Add the oil to a pan and cook the garlic on a medium heat until soft. Add the kale, soy and a splash of water. Cook until the kale has wilted and the water has evaporated. Set aside.
2. Heat the oven to 180°C.
3. Brush the loaf tin with a little oil, then line with baking paper. Using the slices of butternut, create a neat line of overlapping slices. Top with some hazelnut stuffing, then a layer of the miso mash followed by any butternut slices. Add the soy kale, then top with the remaining stuffing followed by a final layer of the miso mash. If you have leftovers, feel free to keep layering.
4. Cover with foil and bake for 35 minutes. Leave to stand for 10 minutes before turning out on to a board. Garnish with hazelnuts and fresh parsley.
ALSO SEE SOY, HONEY & SESAME PIGS IN BLANKETS RECIPE
