This satisfying dish is perfect for vegetarians and carnivores alike. It makes for a wonderful hot evening meal or works equally as well cold, as part of a packed lunch. It can easily be reheated by slicing and shallow frying or oven baking.
Suitable for maintenance and levels 1,2,3
Health Bite: Nutty-Veg Bake is packed with health-giving nutrients. Hazelnuts are an excellent source of protein, fibre and magnesium. They also contain iron, zinc and lots of vitamin E.
1 1/2 cups gluten-free breadcrumbs (preferably from a high-protein-bread)
1 cup hazelnuts, toasted and ground
1 onion, very finely chopped and cooked (microwave for 2 minutes is easiest)
1 tsp garlic powder or 1 clove crushed
1 small courgette, grated
2 medium carrots, grated
1 tbsp finely chopped parsley
1 tbsp finely chopped fresh coriander
5 oz passata (strained tomatoes)
2 tbsp virgin olive oil
salt and pepper
Preheat oven to 180 ºC and line a medium bread tin with heavily greased, greaseproof paper.
Combine all ingredients together and mix thoroughly, season well.
Pour mixture into bread tin and bake for 1 hour.
Serve immediately or allow to cool in tin.
Serving Suggestion: Goes well with courgette ribbons, or most other greens.