Healthier risotto primavera
Angela Nilsen works her magic on this favourite Italian rice dish, making it low-fat and nourishing
Chestnut & pecan loaf with harissa sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp rapeseed oil
- 1 onionfinely chopped
- 1 auberginesliced lengthways and diced
- 2 celery sticksfinely chopped
- 1 tsp dried sage
- ½ tsp dried oregano
- 3 tbsp thyme leaves
- 2 large garlic clovesfinely chopped
- 2 x 400g cans borlotti beansdrained
- 1 egg
- 25g wholemeal breadcrumbs
- 180g pack cooked chestnutsroughly chopped
- 50g pecansroughly chopped
- smoked paprikafor sprinkling (optional)
For the sauce
- 250ml passata
- 1 garlic clovefinely grated (optional)
- 1-2 tsp smoked chilli harissa
- large pinch of dried oregano
Nutrition: Per serving
- kcal398low
- fat14g
- saturates2g
- carbs42g
- sugars12g
- fibre18ghigh
- protein16g
- salt0.3g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Line a large loaf tin with baking parchment. Heat the oil in a large non-stick frying pan over a medium heat and fry the onion, aubergine, celery, dried herbs, thyme and garlic for 10 mins, stirring occasionally until soft and golden.
step 2
Tip one can of beans into a bowl along with three-quarters of the second can. Add half the fried veg mixture and the egg. Season and blitz with a hand blender until smooth. Stir in the breadcrumbs, three-quarters of the nuts, the rest of the veg and the reserved beans, then spoon into the tin, smooth the surface and press the reserved nuts into the top. Sprinkle with smoked paprika, if using. Bake for 40 mins until firm and golden. Leave to stand for a few minutes to firm up, then turn out.
step 3
Meanwhile, simmer the passata with 80ml water, the garlic, if using, and harissa and oregano for 5-10 mins until thickened. Spoon over slices of the loaf.
