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Recipe

Pumpkin, walnut and zucchini loaf

Feb 28, 2012 1:00pm
  • 40 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Pumpkin, walnut and zucchini loaf
  • 40 gram butter
  • 300 gram pumpkin, seeded, peeled, finely chopped
  • 2 stalks celery, finely chopped
  • 1 red onion, finely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon rosemary leaves
  • 1 cup pearl barley
  • 1/2 cup white wine
  • 2 cup vegetable stock
  • 4 zucchini, thinly sliced lengthways
  • cooking spray oil
  • 1 cup walnuts, chopped
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup grated parmesan
  • 2 eggs, beaten
Tomato salsa
  • 2 tomatoes, chopped, seeded
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil
  • 2 teaspoon lemon juice

Method

Pumpkin, walnut and zucchini loaf
  • 1
    Melt butter in a saucepan. Saute pumpkin, celery and onion 4-5 minutes. Add garlic and rosemary; cook 1 minute.
  • 2
    Stir in barley; cook 1 minute, to coat. Add wine; cook 1-2 minutes, or until almost absorbed. Add stock, 1 cup at a time, stirring until absorbed. Cover; cool slightly.
  • 3
    Preheat oven to moderate, 180°C. Grease and line a 13 x 23cm loaf pan with baking paper.
  • 4
    Heat a char-grill on high. Spray zucchini with oil; char-grill 1 minute each side, or until tender. Line loaf pan with zucchini, overlapping.
  • 5
    Mix nuts, crumbs, parmesan and eggs into barley; season. Press firmly into pan, folding excess zucchini over.
  • 6
    Cover with foil; bake 45 minutes. Remove foil; bake a further 10-15 minutes. Rest in pan 10 minutes.
  • 7
    Meanwhile, to make tomato salsa, in a bowl, combine tomato, parsley, oil and juice. Toss gently; season to taste.
  • 8
    Serve loaf with tomato salsa.

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