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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings