Feta stuffed cannellini nut roast

Ingredients

• 3 tbsp olive oil plus extra for the tin and for drizzling
• 1 celery stick finely chopped
• 2 leeks halved and sliced
• 400g can cannellini beans drained and rinsed
• 100g pistachios finely chopped
• 50g sundried tomatoes drained and roughly chopped
• 80g parmesan or vegetarian alternative, grated
• 100g cooked quinoa
• 3 tbsp za’atar
• 50g fresh breadcrumbs
• 2 large eggs beaten
• 50g plain flour
• ½ small bunch of parsley finely chopped
• 1 tbsp toasted mixed seeds
• 100g feta crumbled
• 2 tbsp mascarpone
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped dill plus a few fronds to serve
• 1 lemon zested
• 300g purple sprouting broccoli
• ½ tbsp coriander seeds crushed
• 1 tbsp rose harissa

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