Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 2 Tbsps Sunflower seed
  • 0.667 cup dried, yellow Lentils (rinsed)
  • 1 cup floury potatoes (coarsely grated)
  • 2 onions (chopped)
  • 1 clove garlic cloves (chopped)
  • 1 Leek (chopped)
  • 0.667 cup white Turnip (chopped)
  • 1 cup Pistachio (chopped)
  • 2 Tbsps Whole wheat flour
  • 2 Tbsps Tahini
  • 2 Tbsps freshly chopped parsley
  • Nutmeg
  • 4 zucchini (halved lengthways)
  • 1.333 cups Baby carrots (peeled if necessary)
  • 1.333 cups small, white Turnip
  • 2 Tbsps olive oil
  • 1 tsp powdered sugar

Instruction

  • Heat the oven to 160C (140C fan) 325F, gas 3.
  • Grease the loaf pan with oil and scatter with sunflower seeds.
  • Place the lentils in a saucepan and cover with cold water. Bring to a boil, cover and simmer for around 30 minutes until cooked but not disintegrating. Drain and let cool.
  • If the potatoes are very wet, squeeze to remove excess liquid. Place in a mixing bowl.
  • Add the onions, garlic, leek, turnip, pistachios, flour, tahini, lentils and parsley to the potatoes and mix well.
  • Season the mixture with salt, pepper and nutmeg and turn into the loaf pan. Smooth the surface and bake for 40 minutes until golden brown.
  • Fry the vegetables in hot oil until slightly softened, add 2-3 tbsp of water, salt and pepper, cover and simmer for around 8 minutes until cooked through.
  • Remove the lid and allow the liquid to boil off, dust with icing sugar and continue frying until the vegetables are glazed.
  • Arrange the vegetables on plates. Turn the meatloaf out of the pan, slice and arrange with the vegetables.