It is starting to feel a bit like Christmas and it is time to get festive. This was a menu I worked on for my local health store Tenterfield Health. I have the lovely task of creating a monthly recipe for whatever ingredient Bec the owner picks for me. This month it was pistachios and with Christmas around the corner, I thought I would try my first every nut roast!
I love pistachios and apart from the fact that they taste great they also 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.
I loved this recipe. It was such a treat and if I was inclined to create a Christmas table, this dish would definitely take pride of place – the perfect addition to a festive FEAST!
Festive Pistachio and Cranberry Nut Roast
Serves: Easily serves 6 – 12 people pending on being a main dish or a side dish
Preparation time: 40 minutes
Cooking time: 50 minutes
Vegan, dairy-free, vegetarian
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
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 a serving tray.
- Garnish with pistachios and pomegranate seeds and serve with a gravy.