English nut roast with Waldorf salad

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. This is one of my favourite vegetarian dishes and is very suitable for meat lovers among us. The al dente risotto forms the base of this nut roast and is full of flavour thanks to the fresh sage, roasted nuts, and sautéed mushrooms, which we spread with refreshing cranberry compote. The crunchy Waldorf salad made from celeriac, apple, and walnut with a low-fat yoghurt dressing pairs beautifully with it.

Mushrooms, celeriac, celery, red onion, chestnut mushrooms, porcini, garlic, sweet potato, lemon, cranberry compote, Jonagold apple, seedless white grapes, fresh sage, chilli powder, flaked almonds, cashew nuts, hazelnuts, walnuts, mature cheese, pasteurised free-range egg, yoghurt, Carnaroli rice, panko (contains gluten), white wine, organic vegetable stock, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, noten, selderij, sulfiet.

Microwave

Heat the nut roast loosely covered for 3-4 minutes. Serve with the Waldorf salad (cold).

Oven — 200°C, 15-25 minMarleen's choice

Preheat the nut roast covered with an oven-safe plate or aluminium foil for 15-25 minutes. Serve with the Waldorf salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy163,46 kcal

Protein5,6 g

Fat8,82 g

of which saturated2,42 g

Carbohydrates13,75 g

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