This is something I made many years ago and had almost forgotten about with all of my recent cooking. It even gets better in taste when cold, but it rarely makes it to that stage in our house once out of the oven. The very first time I made it we ate the whole lot in one sitting as we adored the flavours. The lemon pea layer lifts the dish to an almost spring/summer flavour and I think adds to the moreishness of this loaf.
You could have this as a vegetarian main dish, or have slices of it with a salad. Or a nice hearty slice in your lunch box. Now that I have remembered this, will be baking this again and again..nom nom!
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
500g leeks, finely chopped
2 cups peas (fresh or frozen)
1 1/2 cup almond flour
1 1/2 cup grated Cheddar Cheese
1 egg, beaten
salt and pepper
2 – 3 tblspn olive oil
- Preheat the oven to 190C/370F degrees.
- Heat the olive oil in a large frying pan on a medium heat and add the garlic and onion. Cook for 2-3 minutes.
- Add the leeks and bayleaves. Cook for about 10-15 minutes until the leeks are soft.
- Remove from the pan, remove the bayleaves and cool for 5 minutes.
- Add the almond flour, cheese and beaten egg and mix well. Season to taste.
- Cook the peas, drain and add the lemon juice. Puree until smooth.
- Line a loaf tin with parchment paper along the bottom.
- Spread about 2/3 of the leek mixture into the loaf tin.
- Spread the pea puree on top of the leek mixture, then cover with the remaining leek mixture.
- Bake for about 50 mins to an hour until golden and firm.
- Remove from the oven and let rest for 5-10 minutes.
- Turn out of the loaf tin.
- Eat and enjoy!