Walnut, Tomato and Sage Pâté

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

 Health Benefits  - good source of omega 3, vegetarian, low in fodmaps

 

Preparation Time	10 minutes an hour for soaking nuts
Cooking Time	none
Servings	4 - 6

Ingredients

• 100 g sundried tomatoes in oil
• 100 g walnuts soaked in cold water for a couple of hours
• 1 tbsp sage leaves, rinsed and chopped
• salt and pepper to taste

Method

1. Place all the ingredients together with 1 to 2 tablespoons of water in the bowl of a food processor. 
2. Blend to a smooth purée.
3. Add a little more water or oil from the sun dried tomatoes if you need to make the paste smoother.
4. 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.