Chicken and vegetable loaf with creamy mushroom sauce

Instructions

1 Preheat oven to 200°C. Line a loaf tin with baking paper.

2 In a large bowl, with clean hands, combine carrot, courgette, onion, half of the mushrooms, the breadcrumbs, eggs, celery salt and chicken mince.

3 Into the prepared tin, place mince mixture and smooth the top. Cook in the oven for 30-40 minutes, until cooked through and brown on top. Remove from oven and rest for a few minutes while you make the sauce.

4 Spray a frying pan with oil and set over a medium heat. Add remaining mushrooms and garlic to pan and cook, stirring, for 5 minutes. Add smoked paprika and stock and bring to a simmer. Add yoghurt and stir to combine. Remove from heat and season with pepper to taste.

5 Slice cooked loaf in thick slices. Serve with sauce and rocket dressed with vinaigrette and seasoned with pepper.