SAUTE ONE DICED ONION WITH 1 TBSP OLIVE OIL IN PAN.
ADD 1 DICED CARROT,1 DICED RED CAPSICUM,1 C DICED CELERY,1 C DICED BUTTON MUSHROOMS AND SOFTEN IN PAN . ADD A HANDFUL OF CHOPPED PARSLEY AND SAGE AND 1 CHOPPED COURGETTE. IN A BOWL MIX 1 EGG,1 TBSP BREWERS YEAST,SALT PEPPER TO SEASON AND 4 CLOVES GARLIC. WHEN COOKED VEGETABLES HAVE COOLED TRANSFER TO BOWL AND MIX ALL INGREDIENTS WITH 1/2 C COOKED LENTILS AND 1/2 C COOKED QUINOA AND 150 G BASIL FETA WITH A SPRINKLING OF PARMESAN. IF MIXTURE IS TOO WET ADD 2 TBSP PSYLLIUM HUSK. SHAPE INTO LOAF AND SPRINKLE WITH SESAME SEEDS AND PANKO CRUMBS. BAKE 180 DEGREES CELSIUS FOR 40 MINUTES UNTIL CRISP ON TOP.
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