Carrot and feta nut roast for Easter lunch

I went to bed on Good Friday night dreaming of the nut roast I would make the next day to take to Easter Sunday lunch at my parents' place in Geelong.  I lay awake with visions of nut roast stuffed with mushrooms and leeks.  Only problem was that this would need a quick trip to the supermarket before a children's party and the drive to Geelong.  I woke to face the reality that I just had to make do with what I had.  A quick Google search found me rearranging my nut roast vision to carrot and feta.

E loves to say that our fridge is full of things he can't eat.  H might well be right but I often find that, when I make do with what is there, our fridge is full of good things to cook.  I was quite impressed with what it could produce.

We always have carrots.  I find them quite boring most of the time.  Necessary but in a background sort of way.  Occasionally I made a dish where their vibrant orange delights me and I really love their flavour.  This was just such a dish.  Which was fitting as I made it on International Carrot Day.  And the Easter Bunny loves carrots.

It was bright flavoured.  If there is such a thing.  Nut roasts are so often heavy in flavour that they need a chutney or sauce to lift them.  This one was brilliant on its own.  The carrot flavour was strong and sweet which worked well with the intense saltiness of the feta.

I reheated it in the oven on a pretty green dish - worried it might bread because I had already broken one of my mum's bowls the previous night.  Then I sliced it up, served myself and left it to the family.  No photos because dinner was the usual mayhem with all the family there.

When I came back there was about a quarter of the nut roast left.  While it was less than I had expected, I was happy that others enjoyed it too.  I even had Sylvia taste a little bit (under sufferance).  E was most complementary about the it.  The leftovers were taken home to be eaten in sandwiches with chutney.  Most pleasing.  This is definitely a nut roast I will make again.

I am sending this nut roast to Extra Veg, an event hosted by Jo's Kitchen this month, and coordinated by Fuss Free Flavours and Utterly Scrummy Food for Families.

More cheesy nut roasts from Green Gourmet Giraffe:
Cheesy carrot nut roast
Chocolate nut roast
Cottage cheese and walnut nutloaf 
Smoky cheese and barley nut roast 
Stilton nut roast

More cheesy nut roasts from elsewhere:
Cheese cashew and walnut roast with sherry gravy - The Guardian newspaper
Mary Berry's aubergine five-nut roast recipe - Good To Know
Nut loaf - Umami Girl
Stuffed cashew nut roast - Gluten Free Alchemist
Tofu nut roast with swiss chard and goats’ cheese - Your Natural Health Expert

Carrot and Feta Nut Roast
Adapted from Woolworths website
Serves 4

1 tbsp olive oil
4 medium carrots (approx 350g), peeled and grated
1 tomato, chopped
1/4 cup spring onions, finely chopped
1 tbsp fresh thyme leaves (or other herbs)
1 garlic clove, finely chopped
1 cup fresh breadcrumbs
1 cup ground cashews (other nuts could be used)
1 tbsp chia seeds (optional)
2 eggs
100g feta, crumbled
1/2 tsp salt (or to taste)
freshly ground black pepper

Grease and line a loaf tin.  Preheat oven to 200 C.  Fry carrots in olive oil for about 5 minutes over medium heat or until carrots are changing colour to indicate they are cooked.  Add and cook the tomato for a minute or so until it softens.  Add spring onions, thyme and garlic and fry for a minute until fragrant.  Mix with remaining ingredients.  Check and adjust seasoning to taste.  Spoon into prepared tin and smooth top with the back of the spoon.  Bake for 40 minutes or until golden brown and centre feels firm to touch.  Serve warm or cool in tin.  Can be reheated for 30 minutes in the oven the next day (and will slice better if it sits overnight).

On the stereo
Recurring Dream: The Very Best of Crowded House