nuts roast

4 leeks, green part, sliced

40ml extra olive oil

200g walnuts, roughly chopped

200g brazil nuts, roughly chopped

200g pumpkin seeds

100g pine nuts

1 tbsp maple syrup

1 1/2 tsp pink himalayan salt

40-60g nutritional yeast flakes

80g almond meal

1 bunch chives, finely chopped

 pink dip

1 beetroot, steamed and peeled

1 leek, green part, cooked in olive oil

200g macadamia nuts, roasted

1-2tbsp nutritional yeast flakes

40-60ml plantbased mylk

1/2 tsp pink himalayan salt


To make the dip place all ingredients into a high-speed blender. Blend until smooth and creamy. Pour into a serving dish.


Preheat oven to 150 degrees/302 fahrenheit. Prepare a loaf tin by lining it with non-bleached baking paper. To make the roast. Add the leek and olive oil to a frypan. Cook over medium to low heat for about 10 minutes or until soft. Add all the ingredients including the cooked leek. Mix well together. Pour into tin and bake for 40-45 minutes or until golden and cooked. Remove and allow to cool slightly. Serve with dip and your favourite vegetables. Enjoy.