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Mixed vegetable with crunchy almond crumble
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.
Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins
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 essential Tomato And Chilli Sauce
350g frozen essential Grilled Vegetable Mix
115g baby spinach
10g whole almonds, chopped
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.
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.
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.
