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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.

Starters

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