Lentil and mushroom pâté

Rich and full of flavour.

Ingredients

• 3 tbsp vegetable oil
• 300 g chestnut mushrooms, sliced
• 1 red onion, finely chopped
• 1 tsp garlic puree
• 200 g cooked green lentils
• 75 g vegan cream cheese
• 1 tbsp finely chopped flat leaf parsley

To serve

• 80 g plum tomatoes, sliced
• 80 g cucumber, sliced
• 80 g watercress
• Small tin of sweetcorn
• 8 slices crusty wholemeal bread (or use baguettes)

Method

1. Put the oil into a large frying pan, add the mushrooms, onion and garlic and cook until golden and soft. When cooked, allow to cool and blend to a puree with the rest of the ingredients. Check the seasoning and store in the fridge.
2. To serve, use the ingredients to make a salad and serve with the pate and crusty bread or baguettes. You can also make this into baguettes topped with the salad for a great lunch.