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Autumn Ploughman's

A hearty autumnal vegetarian ploughman’s of Mount Zero green lentil and walnut pate, holy goat cheese, late-season plum and onion jam, tossed seasonal salad greens with grilled sourdough. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 2⁄3 cup green lentils, sorted and rinsed well

  • 1 bay leaf

  • 2 cups walnuts

  • 1 tbsp Mount Zero extra virgin olive oil

  • 1 medium purple onion, finely diced

  • ¾ tbsp dried basil

  • 3 tsp minced garlic

  • 3 tsp mirin

  • ¼–½ tsp umeboshi paste or salt

  • 1 tbsp shiro miso

  • Late Season Plum (Or Fig) and Onion Jam Makes approx. 2⁄3 cup

  • 1 medium to large red onion, very finely sliced

  • 1–2 tbsp olive oil

  • 1 tsp red mustard seeds

  • 260g plums, preferably blood (or figs)

  • 2–2½ tbsp rapadura sugar

  • 1½ tbsp balsamic vinegar

  • Salt and pepper to taste

  • Tossed Seasonal Greens

  • 10–15g seasonal greens (rocket or radicchio) per person,

  • Small amount of balsamic dressing to coat leaves

  • Balsamic Dressing Makes 1/3 cup/80ml

  • ¼ cup extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • ¼ tsp wholegrain mustard

  • 2 cloves garlic, crushed

  • 1 tsp apple juice concentrate

  • Good pinch sea salt

  • Sourdough

  • Best quality, sliced and grilled over a hotplate

  • Holy Goat Cheese

  • x1 silk or fromage frais as available, per serve


  • Lentil and Walnut Pate:

  • 1.

    Pre-heat oven to 180°C (165°C fan forced).

  • 2.

    Place lentils in pot and cover with water to reach approx. 2 cm above lentils. Bring to the boil, lower heat and simmer until lentils are tender, approx. 30–45 minutes. Drain lentils and set aside.

  • 3.

    Roast the walnuts until just aromatic, approx. 10 minutes. (Walnuts burn easily – when they are lightly browned they can be overdone.)

  • 4.

    Gently sauté the onions, basil and garlic in oil over a low heat for approx 10–15 minutes until soft. You are cooking, not frying the onions.

  • 5.

    Combine all ingredients together in food processor. Check for taste, adding more mirin, salt or miso as needed. Serve as is for a soft dip, or place into desired dish and refrigerate until cold to slice. Late season plum (or fig) and onion jam.

  • 6.

    Add the onion, 1 tbsp olive oil and mustard seeds to a medium size frying pan, and sauté over a gentle heat for approx. 10–15 minutes, or until well softened, stirring frequently.

  • 7.

    Add the finely sliced plums (if using figs, remove the skin), a little salt and pepper, 1–1½ tbsp rapadura sugar and balsamic vinegar. The amount of sugar will depend on the sweetness of the plums (or figs). Stir through and continue to cook over a very gentle heat, allowing the juices from the plums to weep out and cook down, approx. 30 minutes.

  • 8.

    Taste and add more sugar if needed. Make sure you stir frequently, especially towards the end of the cooking period.

  • Balsamic Dressing:

  • 1.

    Combine all ingredients.

  • 2.

    Toss through seasonal greens.

  • To Serve:

  • 1.

    Place a small slice of pate, goat cheese, tossed salad greens, plum and onion jam and grilled sourdough on a board or plate.

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