Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
20 Ingredients
Number of servings
8
Miso tomato sauce
- 1 red capsicum, deseeded (diced)
- 1 medium brown onion (finely chopped)
- 400grams cherry tomatoes
- 2teaspoons balsamic vinegar
- 2tablespoons red miso paste
- 1 cup tomato passata
- 2tablespoons thyme leaves
- 1 garlic clove (crushed)
- 1 medium carrot (grated)
- 2tablespoons continental parsley
- Steamed sugar snap peas (to serve)
- 1 medium zucchini (grated)
- 2tablespoons extra virgin olive oil
- 1/2teaspoons freshly grated nutmeg
- 2 free range eggs (lightly whisked)
- 100grams raw macadamias
- 2tablespoons pine nuts
- 100grams cheddar (grated)
- 250grams natural mixed nuts
- 1 cup fresh wholemeal breadcrumbs
Method
Step 1 of 6
Preheat oven to 160°C. Grease a 12x22cm (5.5cm deep) loaf tin and line base and long sides with baking paper.
Step 2 of 6
Spread mixed nuts and macadamias on a large baking tray. Bake for 10 minutes or until lightly toasted. Cool.
Step 3 of 6
Meanwhile, to make the miso tomato sauce, heat oil in a frying pan over medium heat. Add onion, capsicum and garlic and cook for 5 minutes, stirring, or until softened. Stir in miso, thyme, tomatoes, passata and vinegar. Simmer for 5 minutes or until thickened. Remove from heat and cool.
Step 4 of 6
Process nuts in a food processor until finely chopped. Transfer to a large bowl.
Step 5 of 6
Add carrot, zucchini, breadcrumbs, half the cheese, parsley, nutmeg, egg and half the sauce to nuts. Season and stir well to combine. Transfer mixture to loaf tin. Cover with foil and bake for 20 minutes.
Step 6 of 6
Remove foil and sprinkle remaining cheese and pine nuts over the top and bake for a further 20 minutes. Reheat sauce, slice loaf and serve with sugar snap peas.
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