Mixed Nut Roast

This recipe works in combination with: Spinach Barley Risotto. This recipe features in these meal plans: Superfoods.

Almond and cashew nut roast with mushroom sauce and sesame spinach. Almonds' antioxidants help condition the skin and hair, and assist digestion.


  • 1 medium lemon, zested and halved
  • 1 small carrot (approx 95g), grated
  • 1 small leek (approx 210g), finely sliced
  • 100g of spinach leaves
  • 3 closed cup mushrooms, sliced
  • 1 medium onion (approx 185g), finely chopped
  • 2 tbsp pine nuts, chopped
  • 2 tbsp whole almonds, chopped
  • 50g of Arborio risotto rice
  • 1 free range medium egg, beaten
  • 1 tbsp sesame seeds
  • 1 tbsp cashew nuts, chopped
  • 550ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp plain white flour
  • 11/2 tbsp butter
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tbsp olive oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 90 mins
  • Oven temp: 180c
  • Price per person: £2.17
  • Store cupboard: Cook's
  • Calories per serving: 580
  • 5-a-day per serving: 2
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Mixed Nut Roast photo

697 cooks think so


  1. Heat the oil and 1/2 tbsp butter in a saucepan and cook two-thirds of the onion for 3-4 minutes, or until soft. Add the risotto rice and cook, stirring well, to coat the rice in the oil and butter for 1-2 minutes, or until it becomes slightly translucent.
  2. Pour in 300ml vegetable stock. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the rice is cooked and the stock has been absorbed. Add a little extra water if necessary.
  3. Add the carrot, leek, pine nuts, cashew nuts, almonds, dried sage, dried thyme, beaten egg, lemon zest and juice from half the lemon. Mix well and season with salt and pepper.
  4. Spoon the mixture into a greased tin and smooth down the surface. Bake in the oven for 1 hour, or until the roast is set and the top is golden.
  5. Meanwhile, to make the sauce, melt 1 tbsp butter in a small saucepan and cook the remaining onion for 3-4 minutes, or until the onion is soft. Add the mushrooms and cook for 3-4 minutes, or until tender. Add in the flour and gradually stir in 250ml vegetable stock. Bring to the boil then simmer gently for 5 minutes, or until thickened.
  6. Heat 1 tbsp water in a frying pan and cook the spinach for 1-2 minutes, or until it begins to wilt. Add in the remaining lemon juice to taste. Season with salt and pepper and sprinkle with the sesame seeds.
  7. Serve the roast with the mushroom sauce and cooked spinach.

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