Walnut pate

Name: Walnut pate
Yield: 8
Ingredients: 2 tbs extra virgin olive oil; 1 onion, very finely chopped; 1 celery stalk, very finely chopped; 1 garlic clove, chopped; 150g button mushrooms, very thinly sliced; 1 1/4 cups (125g) walnuts, very finely chopped; 2/3 cup (100g) cashews, very finely chopped; 1 tsp chopped thyme leaves; 1 egg, lightly beaten; 1/4 tsp smoked paprika (pimenton); Dukkah, micro radish and crisp bread, to serve

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Nutritionist and TV chef Zoe Bingley-Pullin designs light and healthy food with entertaining in mind. This is a protein-rich, vegetarian pate alternative you'll love.

2 tbs extra virgin olive oil
1 onion, very finely chopped
1 celery stalk, very finely chopped
1 garlic clove, chopped
150g button mushrooms, very thinly sliced
1 1/4 cups (125g) walnuts, very finely chopped
2/3 cup (100g) cashews, very finely chopped
1 tsp chopped thyme leaves
1 egg, lightly beaten
1/4 tsp smoked paprika (pimenton)
Dukkah, micro radish and crisp bread, to serve

Method

1.

Heat oil in a frypan over medium heat. Cook onion and celery for 3-4 minutes until softened.
2.

Add garlic and cook for a further 1-2 minutes until fragrant. Add the mushroom and cook for 5 minutes or until softened.
3.

Remove from heat. Stir through nuts, thyme, egg and paprika.
4.

Season and place in a bowl. Set aside to cool.
5.

Top pâté with dukkah and micro radish and serve with crisp bread on the side.