70g each of macadamias, almonds, sunflower kernels

35g each of pecans and pistachios

1 small french onion/shallot (finely diced)

2cm piece of fresh ginger

400g fresh tomatoes

3 lge free-range eggs (whisked)

1 tsp. fresh thyme (well chopped)

1 tbsp. fresh parsley (well chopped)

1 tsp. Bragg’s all-purpose seasoning

1 tsp. fresh lemon juice

Himalayan salt and freshly cracked pepper to taste.

½ cup grated tasty cheese (optional)



Score the skins of the tomatoes and allow them to simmer in a medium sized saucepan for 5 – 10 minutes or until just soft and skins are splitting.

Pop the nuts and the piece of ginger into a food processor, roughly chopping and then placing into a mixing bowl. Next roughly chop the tomatoes, including the skins and add them to the nut mix, along with all the other ingredients listed above. (Remember, the cheese is optional. Works without it too). Mix everything through well with a large spoon.

Place the mixture into a baking dish lined with baking paper and bake in the oven at 180 °c for up to 1 hour 15 minutes.

Stir the top through once or twice during this time to allow it to cook more evenly throughout the whole dish.

I’ve served mine this time with rosemary and thyme sweet potato chips. Also great with your favourite green salad, or fresh steamed green beans.

Enjoy ♥ Shaz

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