30 March, 2022

A great recipe to help you get your five-a-day.  Play around with the mix of vegetables to suit your taste. Enjoy.

Ingredients

Crumble

55g plain flour

105g wholemeal flour

40g walnut pieces (or almond flakes)

15g oats

60g butter, diced

50g grated cheddar cheese or parmesan

1 heaped tablespoon of finely chopped parsley

Good pinch of nutmeg

pinch of salt

Ratatouille

1 onion: peeled and sliced

2 cloves of garlic: peeled and crushed

1 aubergine: sliced

2 courgettes: sliced

2 red peppers: cut into large strips

300g of tinned tomatoes (chopped)

1 bay leaf

1 teaspoon harissa paste

1 teaspoon tomato paste

Extra virgin olive oil

Salt and pepper

85g mozzarella cheese

Cooking instructions

  1. For the ratatouille: In a large saucepan fry the onion and garlic in olive oil until soft. Transfer to a baking dish. Add additional olive oil and when hot fry the aubergine for around 5 min; transfer to a baking dish.  Add additional oil to the saucepan and fry the peppers then the courgettes for 5-10 min. Add onions, garlic and aubergines back to the saucepan. Add tomatoes, bay leaf, tomato paste and harissa paste, salt and pepper and cook for around 30 minutes with the lid on. If it appears too watery, remove the lid for the last 5-10 minutes.
  2. For the crumble: Rub the flour into the butter; add the oats, parsley, and crushed walnut pieces and continue to mix until the mixture resembles breadcrumbs. Add grated cheese, nutmeg and salt.
  3. Add the ratatouille into a deep baking dish then evenly spread the mozzarella on top, then finally add the crumble mix. Bake in a preheated oven 190oC for around 25 minutes.


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