WHAT YOU NEED:
- ½ cup (70g) hazelnuts
- 1 cup (100g) pecans
- 1 tsp. olive oil
- 2 ½ cups (250g) mushrooms, chopped
- 1 tbsp. fresh thyme, leaves only
- 2 cloves garlic, chopped
- 2 zucchini, coarsely grated
- 1 cup (200g) couscous
- 3 eggs
- ¾ cup (100g) prunes
- 3.5 oz. (100g) goat’s cheese
WHAT YOU NEED TO DO:
Preheat the oven to 175 ºC.
Place the nuts on a baking tray covered with baking paper and roast them in the oven for about 10 minutes.
Meanwhile, heat the oil and fry the mushrooms for 5 minutes. Add the thyme, garlic and season with pepper and salt, cook for another 2 minutes. Allow to cool slightly and then puree the mixture with half of the nuts in the food processor.
Place this mixture in a bowl and add the rest of the nuts, zucchini, couscous, eggs and prunes. Crumble the goat cheese and mix.
Put in the mixture in a greased loaf tin and bake for about 50 minutes in the oven.
Allow the loaf to cool for 10 minutes before serving.