Mushroom Nutloaf with Beet Pickle and Dill Cream

Steps

1. oven to 200°C. Bring a medium pot of salted water to the boil. Line a small baking dish or loaf tin with baking paper (measuring about 20 x 15cm).
2. Heat a large, dry fry-pan on a medium-high heat. Add cashews and cook for 1-2 minutes, until golden and toasted. Transfer to a large bowl and return pan to same heat with a drizzle oil. Add mushrooms, carrot, onion and nutloaf spice mix and cook for 6-7 minutes, until dry and starting to brown
3. Transfer mushroom mixture to bowl with cashews and allow to cool for about 5 minutes. When mixture has cooled, add flour, baking powder, eggs, first measure of Parmesan, breadcrumbs and salt. Mix to combine and mould into prepared loaf tin/baking dish, shaping into a loaf shape.
4. Thinly slice reserved mushroom and place on top then sprinkle with second measure of Parmesan. Bake in oven for 20-25 minutes, until cheese is golden and melted and loaf is cooked through. Remove from oven and set aside to cool for 5 minutes before slicing thickly
5. While loaf is baking, toast pickling spice in a small dry pot on medium heat for about 2 minutes, until fragrant. Add vinegar, sugar, salt and water and remove from heat. Add beetroot and mix to combine. Combine all dill cream ingredients in a small bowl and season to taste with pepper.
6. When loaf is cooling, cut broccoli into small florets and cook in pot of boiling water for about 3 minutes, until bright green and tender. Drain, return to pot with butter and toss. Season with salt and pepper.
7. divide broccoli between plates and top with beet pickle, slices of mushroom nutloaf and dill cream.