Nut roast

Method

1. Preheat the oven to 180C/375F /gas 5. Grease a 450g loaf tin. Line the base and ends with a single strip of baking paper, leaving an overhang at each end. This will help to ease the loaf out of the tin when cooked.
2. Gently sauté the onion in 1tbsp olive oil in a frying pan until soft but not coloured. Remove from the pan and set aside. Using the remaining 1/2tbsp olive oil if necessary, turn up the heat and use the same pan to fry the halloumi cheese quickly until brown on both sides. Remove from the pan and set aside to cool, then cut into very small dice (about 1/2cm).
3. Grind the cashew nuts with half the walnuts until powdery and add the breadcrumbs. Put the remaining walnuts into a processor and process until very finely chopped.
4. In a large bowl, mix all the nuts together with the onions and halloumi cheese and all the remaining ingredients except the eggs. Season to taste then add the beaten eggs and beat well. Press the mixture into the prepared loaf tin, with a slightly rounded top surface. Put into a bain marie* and bake in a preheated oven for about 40 mins or until firm. Check after 30 mins, and if it appears to be browning too fast, cover with foil.
5. When cooked, remove from the oven and leave in the tin for 10 - 20 mins before turning out. Slice with care using a sharp knife, and wiping the knife clean after each cut.