Veg Crumble with Spring Greens

A golden vegetable crumble with a savoury oat topping alongside buttered spring greens.

SHOPPING LIST

• carrot3
• leek2
• chopped tomatoes1 tin
• vegetable stock cube1
• plain flour100g
• porridge oats60g
• butter80g
• spring greens300g
• olive oil1 tbsp
• salt1 tsp

METHOD

1. 1Chop the carrot and leek and soften in olive oil for 6 minutes.
2. 2Add the chopped tomatoes and crumbled stock cube and simmer for 10 minutes.
3. 3Tip the vegetables into a baking dish.
4. 4Rub the flour, oats and butter together with salt to make a crumble.
5. 5Scatter the crumble over the vegetables and bake at 200C for 25 minutes until golden.
6. 6Boil the spring greens for 4 minutes and drain.
7. 7Serve the crumble in bowls with the greens alongside.

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