Roasted vegetable crumble

Sweetly flavoured, roasted vegetables topped with a savoury crumble that includes cheese, nuts, pumpkin and sunflower seeds for added texture and protein. Serves 4. INGREDIENTS

4 large red onions, quartered 400g sweet potatoes, 3cm chunks 2 tablespoons olive oil 1 garlic clove, crushed 2 teaspoons fresh thyme leaves 2 large courgettes, 3cm slices 100g baby button mushrooms 350g plum tomatoes, quartered 75g wholemeal flour 25g butter, cooled and diced 40g fresh wholemeal breadcrumbs 40g Parmesan cheese, grated 25g mixed chopped nuts 25g sunflower seeds 25g pumpkin seeds

METHOD

1) Preheat the oven to 190C/170C fan assisted, gas mark 5.

2) Combine the onions and sweet potatoes in a bowl, drizzle over 1 tablespoon of the oil and gently toss to coat.

3) Tip into a large baking dish and roast for 30 minutes, turning half way.

4) Mix the remaining oil with the garlic and 1 teaspoon of the thyme in the bowl. Add the courgettes, mushrooms and tomatoes, and gently toss to coat. Place in the dish and roast for a further 20 minutes.

5) Meanwhile, put the flour in a bowl and rub in the butter using your fingertips.

6) Stir in the breadcrumbs, Parmesan cheese, nuts, seeds and remaining thyme.

7) Sprinkle the crumble mixture over the vegetables. Bake for 15–20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for about 3–4 minutes before serving.