It is starting to feel a bit like Christmas and it is time to get festive. Bec’s choice of pistachios this month was just perfect for the Christmas season.
Tenterfield Health stocks a range of bulk products such as nuts, dates and dried fruit and I am a huge fan!
Yields 6 - 12
It is starting to feel a bit like Christmas and it is time to get festive. Bec’s choice of pistachios this month was just perfect for the Christmas season. Tenterfield Health stocks a range of bulk products such as nuts, dates and dried fruit and I am a huge fan!
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
- 1 large butternut pumpkin, peeled, seeded and diced
- 1 head garlic, cloves peeled
- 4 tablespoons of olive oil
- 2 leeks, cleaned and sliced with green parts discarded
- 1 red capsicum, seeds removed and diced
- 400-gram tin of chickpeas, drained
- ½ cup dried cranberries
- 125-gram blanched almonds
- 125-gram shelled pistachios + additional for garnish
- 350-gram pitted green olives – roughly chopped
- 70-gram breadcrumbs
- Salt and Pepper to season
- 4 tablespoons of lemon juice
- Pomegranate seeds for garnish
- Gravy to accompany
- Preheat oven to 180 degrees Celsius prepare a deep 8-inch round cake tin.
- Toss the pumpkin and garlic cloves with 2 tablespoons of olive oil and spread out over a large baking tray and cook for 15 – 20 minutes or until soft
- While the pumpkin is cooking, add the remaining olive oil to a pan and add the leeks and capsicum and cranberries and cook until softened.
- Once the pumpkin and garlic are cooked, add to a processor and process until you have a chunky puree.
- Add to a bowl and add the leeks, capsicum and cranberries.
- Add the chickpeas, almonds and pistachios to the processor and process until roughly chopped and resembles a chunky crumb.
- Add to the bowl.
- Finally add the olives, breadcrumbs, lemon juice and a liberal amount of salt and pepper.
- Stir with a wooden spoon until everything is thoroughly combined.
- Then spoon mixture into prepared tin and smooth the top with a spatula.
- Bake for approximately 50 minutes until the top is golden.
- Allow to rest for 30 minutes and then turn out onto serving tray.
- Garnish with pistachios and pomegranate seeds and serve with a gravy.
I have always loved pistachios and I thought it was time to try a nut roast which would be perfect for a Christmas table. Great as a main dish for the vegans and vegetarians out there, but it also makes a great alternative side dish for a Christmas feast.
I combined the pistachios with some lovely organic cranberries to really get into the Christmas spirit!
Apart from the fact that pistachios taste great, they have numerous health benefits such as they are loaded with antioxidants and nutrients.
They are also high in protein and relatively low in calories. They can promote healthy gut bacteria and have benefits when it comes to lowering cholesterol and blood pressure.
Courtesy of Lara Flanagan.
Lara is the author of My Notes from New England, a blog that takes a humorous look at the adventures of a single mum with two young twins who enjoys cooking, eating well, living in the country and travelling the world looking to inspire and be inspired.