Pumpkin Walnut & Zucchini Loaf

• 40 g butter
• 300 g pumpkin, seeded, peeled & finely chopped
• 2 stalks celery, finely chopped
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons rosemary
• 1 cup pearl barley
• 12 cup white wine
• 2 cups vegetable stock
• 4 zucchini, thinly sliced lengthways
• 1 cup walnuts, chopped
• 12 cup fresh breadcrumb
• 12 cup parmesan cheese, grated
• 2 eggs, beaten

1. melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
2. add garlic and rosemary and cook 1 minute.
3. stir in barley, cook 1 minute to coat
4. add wine, cook 1-2 minutes until almost absorbed.
5. add stock, 1 cup at a time, stirring until absorbed.
6. Cover, cool slightly.
7. Preheat oven to moderate 180C.
8. grease & line 13cmx23cm loaf pan with baking paper.
9. heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
10. line load pan with zucchini overlapping.
11. mix nuts, crumbs, parmesan and eggs into barley.
12. Season.
13. press firmly into pan, folding excess zucchini over.
14. cover with foil, bake 45 minites.
15. remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
16. Serve with tomato salsa.
17. Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice.
18. Toss gently & season to taste.

butter, pumpkin, stalks celery, red onion, garlic, rosemary, pearl barley, white wine, vegetable stock, zucchini, walnuts, fresh breadcrumb, parmesan cheese, eggs

Taken from www.food.com/recipe/pumpkin-walnut-zucchini-loaf-497370 (may not work)