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Mixed vegetable & crunchy almond crumble
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75g plain or wholemeal flour, or a mix of both
1 tsp Cooks’ Ingredients Dried Oregano
30g vegan dairy-free spread, chilled (for example, Pure Dairy Free Sunflower Spread)
350g tub essential Tomato And Chilli Sauce
350g essential Grilled Vegetable Mix (frozen)
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 well-floured hands gradually work the spread into the flour to give a crumble 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. Serve with salad leaves if liked.
Typical values per serving:
Using half wholemeal and half plain flours; 2 of your 5 a day; low in saturated fat.
This recipe was first published in January 2019.