1 tbsp extra-virgin olive oil
Salt and pepper
1 red onion, finely diced
2 garlic cloves, crushed
1 small carrot, peeled, grated
1 zucchini, grated, excess liquid squeezed out
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 tsp thyme leaves
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 ½ cups cooked pumpkin, drained, mashed, cooled
1 ½ cups cooked quinoa, cooled
1 410g can lentils, rinsed, drained
¼ cup finely chopped parsley
3 free-range eggs, lightly beaten with a pinch of salt and pepper
⅓ cup finely grated parmesan
½ cup breadcrumbs
2 tbsp slivered almonds
Tomato chutney, baby rocket salad, lemon wedges, to serve
Preheat the oven to 180°C (160° fan-forced). Grease and line a 9cm x 20cm loaf tin with baking paper.
In a large non-stick frying pan, heat the oil over medium heat. Cook the onion with a pinch of salt for 4-5 minutes or until softened. Add garlic, carrot, zucchini and thyme. Cook for 3 to 4 minutes, or until vegetables soften. Add ground cumin and coriander, cayenne, tomato paste and Worcestershire and cook for 1 to 2 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, combine the pumpkin, quinoa, lentils, parsley, eggs and breadcrumbs. Stir in the cooked onion mixture and parmesan and season to taste. If mixture is too wet, add some extra breadcrumbs, if too dry add another lightly beaten egg to bind the mixture.
Place vegetable mixture into the prepared loaf tin and press down with a wooden spoon or spatula to compress the mixture. Smooth the top and sprinkle with the almonds.
Cook for 45-50 minutes, or until mixture is firm. Set aside to cool in the tin for 20 minutes.
Cut loaf into slices and serve with tomato chutney, baby rocket salad and lemon wedges.