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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