Nutty Veg Xmas Roast

Make Festive Cooking Merry with our Salted Pistachios & Natural Almonds

Who said you need meat for delicious festive roasts? Here’s one for the vegetarians and vegans - pumpkin, pomegranate, cranberries, Pureheart Salted Pistachios, Pureheart Natural Almonds - it's filled with festive flavours!

Serves: 6 people

  • 2 tbsp of milled flaxseed
  • 400g of pumpkin - peeled, deseeded and cut into 3 cm chunks
  • 3 tbsp of olive oil
  • 2 tbsp za’atar
  • 2 tsp of cumin powder
  • 2 tbsp of coriander powder
  • 1 finely chopped onion
  • 1 finely chopped celery stick
  • 1 garlic clove, crushed
  • 200g roughly chopped Pureheart Salted Pistachios 
  • 100g roughly chopped Pureheart Natural Almonds
  • 100g fresh breadcrumbs
  • Half a small bunch of coriander leaves
  • 200g fresh or frozen cranberries
  • 4 tbsp brown soft sugar
  • Pomegranate
Part 1
  • Combine the flax seeds with 4 tbsp water in a small bowl and leave to thicken. 
  • Heat your oven to 200C/180C fan/gas 6. 
  • Toss the pumpkin in a roasting tin with 1 tbsp olive oil, the za’atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the pumpkin is tender but still holding its shape. 
  • Oil a 900g loaf tin and line with baking parchment.
Part 2
  • Heat the remaining oil in a frying pan. 
  • Fry the onion and celery for 10-15 mins, or until softened. 
  • Stir in the garlic paste.
Part 3
  • Tip the Pureheart Salted Pistachios, Pureheart Natural Almonds, breadcrumbs and coriander into a bowl. 
  • Then stir in the flaxseed mixture, fried veg and roasted pumpkin. 
  • Season well.
Part 4
  • Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. 
  • Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly.
  • Top with a mixture of the nuts, patting it down firmly and smoothing the top with the back of a spoon. 
  • Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more.
  • Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. 
  • Top with extra chopped pistachios and pomegranate seeds, then serve.
Order premium quality nuts from our store - 

Salted Pistachios Nutreat - 

Natural Almond Nutreat - 

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