Walnut, Tomato and Sage Pâté

Just two store cupboard ingredients plus a herb that grows in many gardens across the UK. 

Serves 4-6

Ingredients

·         100g sundried tomatoes in oil

·         100g walnuts soaked in cold water for a couple of hours

·         1 tbsp sage leaves, rinsed and chopped

·         salt and pepper to taste

Method

Place all the ingredients together with 1 to 2 tablespoons of water in the bowl of a food processor. Blend to a smooth purée. Add a little more water or oil from the sundried tomatoes if you need to make the paste smoother. Taste the pâté and season with salt and pepper.

NB A 15g portion of sundried tomatoes contains moderate amounts of excess fructose. Sundried tomatoes should be eaten sparingly by people who malabsorb fructose.

 

	Per portion (52g) (based on 4 people)	Per 100g
Calories	310kcal	598kcal
Fat	31.5g	60.8g
Protein	4.5g	8.7g
Carbohydrate	2.2g	4.3g
Sugars	1.4g	2.7g
Fibre	1.2g	2.3g
Sodium	252mg	486mg
FODMAPs	Tomatoes can be high in fructose depending on the variety e.g. cherry tomatoes.  This can affect people sensitive to fructose.