Savory White Bean Loaf

1 tsp extra virgin olive oil
1 medium leek, trimmed and sliced
1 tsp piece fresh root ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
1 onion, peeled and quartered
3 medium carrots, peeled and coarsely grated
1 garlic clove, peeled
3 tbsp chopped fresh parsley
50g/1/3 cup sunflower seeds
35g/1/4 cup oatbran
1 tbsp organic wheat-free vegetable bouillon powder
2 (400g) cans white beans

Tastes great with a mixed salad

1. Preheat the oven to 190C/Gas Mark 5. Lightly oil a non stick 1.25litre/5 cup (900g) loaf tin and line the base with baking parchment. Put the oil and leek in a saucepan and cook over a low heat for about 5 minutes until softened but not browned – do not overheat. Stir in the ginger, cumin and coriander and cook for 1 minute more. Leave to cool for 10 minutes.
2. Place the onion, carrots, garlic, parsley, sunflower seeds, oatbran and bouillon powder in a food processor. Drain one can of haricot beans and rinse in a sieve under cold running water. Add to the ingredients in the food processor and blend for about 20 seconds until well mixed and almost smooth.
3. Transfer to a large bowl. Drain the remaining can of haricot beans and rinse in a sieve under cold running water. Drain well. Fold into the vegetable and bean paste. Spoon into the prepared tin and bake for 45-50 minutes until lightly browned and set.
4. Remove from the oven and turn onto a serving plate. Lift off the tin and discard the paper. Serve hot or cold in slices with a lightly dressed salad or a warm tomato and basil sauce if liked.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user NIKESHA22.