Special Christmas Nut Roast

From The Vegetarian Cookbook

• 150g cooked rice
• 1 onion, finely chopped
• 1 1/2 tbsp olive oil
• 125g Halloumi cheese, sliced
• 75g cashew nuts, ground
• 75g walnuts, ground
• 50g almonds, ground
• 50g fresh breadcrumbs
• 1 small red pepper, finely diced
• 2 tbsp coriander, minced
• 1 tsp fennel seeds
• 75ml Vegetable stock
• 2 eggs
• 50g black olives, stoned and chopped
• salt and black pepper to taste

Preheat the oven to 180ºC/375ºF. Grease a baking tin.

Gently fry the onion in 1 tbsp of your olvie olive oil until just softened (to not allow to brown). Fry the halloumi slices quicly over a high heat using the remaining oil, then cool and dice. Mix the ground nuts, onion and halloumi with all the remaining ingredients - beat the eggs and add them last.

Pour the mixture into a greased loaf tin, and press down firmly. Put the tin into a large oven dish half-filled with hot water, and bake on the bottom shelf for 30-40 minutes until browned.

Cool for a few minutes, turn out and serve.