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Moroccan vegetable crumble

An ideal way to use up small quantities of different vegetables, this can change to fit the seasons

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Ingredients (Serves 4)

  • 1⁄2 tsp olive oil
  • 1 red onion, peeled and sliced
  • 1 medium butternut squash, peeled and cut into small cubes
  • 1 tsp ras el hanout (Moroccan spice)
  • 2 courgettes, trimmed and sliced
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 2 x 410g tins chopped tomatoes in natural juice
  • Freshly ground black pepper
  • 50g/2oz sunflower spread, cubed
  • 50g/2oz plain flour
  • 3 Nestlé Shredded Wheat, crumbled
  • 4 tsp sesame seeds

Preheat the oven to 190°C, 375°F, Gas 5.

Heat a frying pan until hot, then add the olive oil and onion and sauté for 2 minutes. Add the cubes of butternut squash and fry for 5 minutes until they begin to soften, then add the ras el hanout or your own spice mixture and stir well to combine.

Add the courgettes and peppers and cook for a further 2 minutes, then tip in the tinned tomatoes, season with black pepper and bring to a simmer. Cover with a lid and simmer for 10 minutes.

Meanwhile, rub the sunflower spread and flour together with your fingers until it has a texture like fine breadcrumbs.

Add the crumbled Shredded Wheat and sesame seeds, season with black pepper and mix well to combine thoroughly.

Check the seasoning of the vegetables and adjust if necessary, then place them in a 20cm x 25cm x 5cm deep baking dish, spreading them out evenly.

Cover the vegetables with crumble mix, then bake for 15 minutes until the crumble is golden and the filling is piping hot. Serve immediately.

Tana’s tip: If you can’t find ras el hanout, make you own using 1⁄2 tsp each of ground coriander, cumin and chilli.



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