Pumpkin Walnut & Zucchini Loaf
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 40 g butter
- 300 g pumpkin, seeded, peeled & finely chopped
- 2 stalks celery, finely chopped
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons rosemary
- 1 cup pearl barley
- 1⁄2 cup white wine
- 2 cups vegetable stock
- 4 zucchini, thinly sliced lengthways
- 1 cup walnuts, chopped
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup parmesan cheese, grated
- 2 eggs, beaten
directions
- melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
- add garlic and rosemary and cook 1 minute.
- stir in barley, cook 1 minute to coat
- add wine, cook 1-2 minutes until almost absorbed.
- add stock, 1 cup at a time, stirring until absorbed. Cover, cool slightly.
- Preheat oven to moderate 180°C.
- grease & line 13cmx23cm loaf pan with baking paper.
- heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
- line load pan with zucchini overlapping.
- mix nuts, crumbs, parmesan and eggs into barley. Season.
- press firmly into pan, folding excess zucchini over.
- cover with foil, bake 45 minites.
- remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
- Serve with tomato salsa.
- Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice. Toss gently & season to taste.
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RECIPE SUBMITTED BY
Good Looking Cooking
Australia