Ingredients

Step by step

1. Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a loaf tin, about 20cm x 7cm x 10cm, with a long strip of baking paper. Put the milled flaxseed in a small bowl with 5 tablespoons of water and whisk briefly. Leave to thicken.
2. Fry the onion in the oil until soft, about 10 minutes, then add the garlic, herbs, courgette and carrot. Fry for 10 minutes until the vegetables are tender and all the water from the courgette has evaporated.
3. Put the lentils, chickpeas, tomato purée, tamari and 100g of the nuts in a food processor and blend until well mixed, but not completely smooth. Add the flaxseed and cooked veg, pulse again until just mixed, and season well.
4. Put a third of the mixture into the loaf tin and pack it in really well with the back of a spoon. Slice down one side of each pepper so you can open it up to form a layer, and dry with kitchen paper. Cover the lentil mixture with a layer of roasted red peppers, trimming them to fit the tin and patching up any gaps.
5. Add another third of the lentil mixture, pack it in, and line up the asparagus in a single layer along the length of the tin. Put the remaining mixture on top, smooth over, cover with foil and bake for 30 minutes, then remove the foil and bake for a further 40 minutes.
6. Leave the nut loaf to rest for 10 minutes, then turn out on a serving platter. Leave to rest, uncovered, for a further 10 minutes (this will make it easier to carve) before decorating with the sundried tomatoes, rocket and the remaining nuts, roughly chopped. Slice with a sharp knife (it will be fairly fragile, but will be lovely and moist). Serve with greens, if you like.