kale, quinoa and nut roast en croute

The inclusion of iron-rich kale adds both flavour and texture whilst quinoa gives lightness to the overall structure of this lovely seasonal roast.

180 g kale
200 g cooked chestnuts
60 g quinoa
70 g hazelnuts, ground coarsely
70 g cashew nuts, ground coarsely
70 g vegetarian Cheddar cheese, grated
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tbsp fresh rosemary leaves, finely chopped
2 tbsp fresh parsley, finely chopped
1 free range egg
250 g puff pastry
to glaze
1 free range egg, beaten

View the full recipe at The Circus Gardener →