Cauliflower & parsnip savoury almond crumble

Cauliflower & parsnip savoury almond crumble

By
From
Love Your Lunches
Makes
2 lunch portions
Photographer
Bec Dickinson

Any leftover cooked vegetables will suit a savoury crumble perfectly. Eating it feels like crisp days all wrapped up in a blanket.

Ingredients

Quantity Ingredient
500g roasted cauliflower and parsnip
55g cheddar, grated
2 tablespoons clear honey, to taste, (optional)
50g unsalted butter
100g plain flour
75g oats
60g whole almonds, roughly chopped
6 sprigs thyme, leaves only
2 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. In a 20 × 30 cm roasting tin, toss the leftover vegetables with the Cheddar and honey, if using, and season.
  2. In a bowl, using your fingertips, rub the butter into the flour. Gently stir in the oats, almonds and thyme.
  3. Sprinkle the crumble over the vegetables, then drizzle the oil on top. Bake in the oven for 20 minutes or until golden and the vegetables are heated through.
  4. Divide the crumble between airtight lunch boxes and store in the fridge. To serve, reheat in the microwave until warmed through.

Note

  • Vegetarian
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again