Prep time:

Cooking time: 40 minutes

Total time:

Serves: 4

6 small spring onions cut into rounds

1 medium cauliflower cut into florets

2 large courgettes cut into slices

100g button mushrooms cut into quarters

300g kale

2tbsp rapeseed oil

chopped parsley

salt and pepper

2 cloves garlic crushed

1tsp thyme

100g blue cheese crumbled

120g wholemeal bread flour

30g butter (vegan cream cheese also works well)

20g rolled oats

Super-easy and super-tasty this is a great way to get your five-a-day, Nicci from Home Gurr'own has put together this yummy savoury crumble.

You’ll love this easy-to-make savoury crumble. It’s a great recipe to send off with your kids when they fly the nest and need to cater for themselves. Delicious and healthy too.

1 Put the prepared vegetables, garlic and thyme in a casserole dish or deep(ish) tray and mix with the rapeseed oil. 

2 Place in a pre-heated oven (180c/gas 4) for 25 minutes until juicy. Drain the juice from the vegetables into a bowl and reserve.

3 Put the crumble ingredients in a bowl and rub through with your fingers until you get a dry sandy crumble-like consistency. Season with salt and pepper and add the crumbled blue cheese.

4 Scatter the crumble mix over the roasted vegetables and bake in the oven for 15 minutes or until golden-brown on top. Scatter with parsley and serve. 

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