This loaf is incredibly substantial, rich in nuts, veggies and olives to create a flavour bomb that’s a meal in itself. Need we say more?

Method

1. Preheat oven to 180C.
2. Place buckwheat and stock in a small to medium sized saucepan, bring to boil, then reduce heat to simmer and cook to absorb all the liquid.
3. Remove from pan and allow to cool. Once cooled, place in a large mixing bowl with walnuts, almonds, eggs, thyme, celery, onion, rosemary, garlic, olives, pepitas, sea salt, and mix to combine.
4. Grease a large loaf tin (15x22cm approximately) with oil then place in oven to cook for 1 hour.
5. Cool in tin for 30 minutes, then remove from tin and allow to cool completely.
6. While cooling, prepare the tomato relish to go on top. Place olive oil in a saucepan on medium heat, add garlic and cook lightly for 1 minute, then add chopped tomatoes, paprika, coconut sugar and oregano.
7. Simmer uncovered for 30-40 minutes to reduce the liquid.
8. When ready to serve the nut roast, spread the relish over the top of the roast, top with herbs to garnish and serve.