Method

Veggie Protein Loaf

1. Preheat oven to 180 degrees. 
2. Grease a non-stick loaf tin with olive oil. You can also line with greaseproof paper to ensure loaf does not stick. 
3. Place eggs in a large bowl and whisk until well combined.  
4. Add the tomato, mushroom and spinach. Gently stir with a spoon.   
5. Add chicken or tinned fish and parsley. Stir well.  
6. Pour egg mixture into loaf tin and sprinkle evenly with cheese. 
7. Place in the oven and bake for approximately 40 minutes or until cooked. To check if cooked, check the middle of the loaf with a skewer. If cooked, skewer will be dry and not be wet.   

Dressing

In a small bowl, combine warmed honey, Dijon mustard, olive oil and white wine vinegar. Stir through until well combined. Taste and alter if needed i.e., a little more Dijon if you like a ‘bite’ or honey if you like it sweet! (You may need to make more dressing but this is the general ratio)  

To toast walnuts: spread walnuts out on a plate and microwave for 30-60 seconds. Careful as the plate will be hot! Alternatively, toast walnuts in a dry pan but be careful not to burn as the walnuts cook quickly.  

Place the rocket in a large bowl. Scatter over parmesan, walnuts and pear. When ready to serve the salad, add the dressing and toss well. Serve immediately.