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Mixed vegetable with crunchy almond crumble
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A dish with great texture and colour that’s easy to prepare ahead and cook when you’re ready. It’s also low in saturated fat and each serving counts as 2 of your 5 a day.
75g plain or wholemeal flour (or a mixture)
1 tsp Cooks’ Ingredients Dried Oregano
30g vegan dairy-free spread, chilled, eg Pure Sunflower Spread
350g tub essential Tomato And Chilli Sauce
350g frozen essential Grilled Vegetable Mix
115g pack baby spinach
10g whole almonds, chopped
1. Preheat the oven to 200°C, gas mark 6. Put the flour and oregano in a bowl and dot in the spread with a knife. Using floured hands work the spread into the flour to give a crumbly consistency.
2. Tip the tomato and chilli sauce and frozen grilled vegetable mix into a saucepan and cook gently for about 5 minutes until heated through. Stir in 4 tbsp water and the spinach and cook for a couple of minutes, stirring until the spinach has wilted.
3. Tip into a shallow baking dish and spoon the crumble mixture on top. Sprinkle with the almonds and bake for 30 minutes until golden. Delicious served with dressed salad leaves.
Typical values per serving:
Using a flour mix. 2 of your 5 a day. Low in saturated fat.
This recipe was first published in September 2018.