Hazelnut and Courgette (Zucchini) Bake

Ingredients

• 1 medium onion, finely chopped
• 3 tablespoons sunflower oil
• 4 ounces hazelnuts, roughly chopped
• 1 1/4 lbs courgettes, diced
• 1/2 tablespoon sesame seed
• 1/2 tablespoon cumin seed
• 1/2 teaspoon turmeric
• 1/4 teaspoon grated gingerroot
• 3 ounces medium oatmeal (or rolled oat flakes)
• 3 ounces ground almonds
• 2 ounces creamed coconut, grated
• 5 ounces canned tomatoes, pureed (optional)
• 1 pinch cayenne pepper, to taste
• salt and black pepper, to taste

Directions

1. 1

   Preheat the oven to 350°F/180°C/gas mark 4.

2. 2

   In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.

3. 3

   Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.

4. 4

   Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.

5. 5

   Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.

6. 6

   Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.