A vegan friendly nut roast with lentils, sundried tomatoes, apricots and Schwartz Mixed Herbs.
1. Pre-heat oven to 180°C, 375°F, Gas Mark 4.
2. Heat a little of the oil from the sundried tomatoes in a pan and fry the onion for 5-10 minutes until golden.
3. Add the remaining ingredients and heat through.
4. Line a 20 x 10cm (8”x 4”) loaf tin with non-stick baking paper and spoon in the mixture, pressing down firmly with the back of the spoon. Bake for 50 minutes, allow to cool slightly before carefully inverting tin onto a plate and removing the baking paper.
Great served with cranberry sauce