Beetroot, Walnut and Sunflower Pâté with Apple Chutney

Servings: Serves: 2

Nutritional Information:

Per serving (541g)

Calories 781, Fat 47g, Saturates 5.6g, Carbohydrate 81g, Sugars 61g, Fibre 10g, Protein 13g, Salt 0.58g




To make the chutney, put the onions, apples, sultanas, mixed spice, sugar and vinegar in a pan and simmer for 1 hour until the ingredients have cooked down; then leave to cool.


For the pâté, heat the oil and butter in a frying pan over a medium heat. Add the garlic, onion, beetroot and thyme and sauté for 3-4 minutes until the onions start to soften. Then add the red wine and leave to cook until all the wine is absorbed.


Add the contents of the pan to a food processor, along with the sunflower seeds and walnuts, and blend until smooth. Season with salt and pepper to taste, and place in a ramekin in the fridge until ready to serve.


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