Ingredients
- 200g mushrooms, roughly chopped
- 450g cooked kidney beans
- 1tbs sesame seeds
- 125g sunflower seeds
- 100g oats
- 5 spring onions, roughly chopped
- 2tbs nutritional yeast
- 40ml water mixed with 2tbs linseed
- 25g mixed herbs, roughly chopped (thyme, parsley, marjoram, basil and so on)
- TAHINI SAUCE:
- Juice of ½ lemon
- 1tbs tahini
- 2tbs water
- Pinch sea salt
- TO SERVE:
- Nigella seeds
- ½ pomegranate
- Salad leaves
Preheat the oven to 180 degrees.
Place everything into a food processor and blitz until roughly mixed. You don’t want it to become a paste. You could also cut everything small by hand and mix in a bowl. You are looking for the consistency of black pudding. Line a 1lb loaf tin with greaseproof paper and spoon in the mix. Smooth the surface with the back of a spoon and scatter with sunflower seeds. Bake for 40 minutes before turning it out of the tin. Place upside-down on a tray and leave to cook for a further 20 minutes. Leave to cool, then cut into six to eight slices.
Once ready to serve, just reheat each slice on a tray in a hot oven for 10 minutes. Mix the lemon juice, tahini and water with the salt. Drizzle over just before serving with a sprinkle of pomegranate and nigella seeds.
