Sweet potato & quinoa crumble

The quinoa makes a delicious crunchy topping and adds protein to this gluten-free dish. Make sure to keep the sweet potato fairly chunky as this will give the crumble structure and texture.

SERVES 6

PREPARATION TIME 20 minutes COOKING TIME about 1 hour

● 900g sweet potatoes, peeled and cut into 2.5cm pieces

● 3tbsp oil

● 3tsp ground cumin

● 2tsp ground coriander

● 1tsp ground cinnamon

● 500g leeks, trimmed and roughly sliced

● 1 red chilli, finely chopped, plus extra to serve

● 1 garlic clove, crushed

● 2 x 400g tins chopped tomatoes

● Small bunch each parsley and mint, roughly chopped 200g feta, chopped

● 75g pomegranate seeds

FOR THE CRUMBLE

● 300g cooked quinoa

● 75g butter, melted

● 100g unsalted pistachios, chopped ½tsp ground cinnamon

1 Preheat oven to 200°C (180°C) mark 6. Put sweet potatoes into a roasting tin, drizzle with 1tbsp oil and sprinkle over 2tsp cumin and all of the ground coriander and cinnamon. Toss to coat potato, then roast for 25-30min until tender.

2 Meanwhile, in a medium pan, heat remaining oil and fry leeks for 10min until soft. Stir in the remaining cumin with the chilli and garlic, fry for 1min, then stir in tomatoes. Simmer for 5min until thick. Stir in sweet potatoes and most of the herbs. Transfer to a 2-litre baking dish and stir through feta.

3 To make the crumble, mix together quinoa with butter until quinoa is coated. Stir through 75g pistachios and the cinnamon. Scatter over the vegetables and cheese and bake in oven for 25-30min until golden and hot. To serve, scatter over remaining herbs and pistachios, the pomegranate seeds and extra chilli.