22 Nov Sweet potato, Kale and Apricot nut roast

This would be perfect for Christmas dinner!

1 medium sweet potato, peeled and grated
1 red onion, chopped
2 sticks celery, finely sliced
200g mixed nuts finely chopped but not ground- I used a mix of almonds, hazelnuts and brazils
1 thick slice of wholegrain bread or gf bread, made into breadcrumbs
3 large eggs, beaten
2 tsp dried thyme
5 Unsulphured dried apricots , finely chopped
Handful of very finely chopped kale, stalks removed
2 tbsp tamari or shoyu soya sauce
2 tbsp pumpkin seeds
1 tsp himalayan salt
Freshly ground black pepper
2 tbsp olive oil
1 tbsp sesame seeds

Heat the oven, gas 6 or 200C

Fry the onion, kale and celery in the oil with the thyme for just a few minutes to soften and transfer to a large bowl.
Add the nuts, bread, pumpkin seeds, sweet potato, apricots and mix well then stir in the eggs, tamari, salt and pepper.
Oil an ovenproof glass dish and spoon in the mix, pressing down and sprinkle with sesame seeds.
Bake in the middle of the oven for 40 minutes or until firm and lightly browned.