Tana Ramsay's Moroccan vegetable crumble
A quick dinner party meal with a Moroccan flavour.
- 1/2tsp olive oil1 red onion, sliced
- 1 medium butternut squash, peeled and cut into small cubes
- 1tsp ras el hanout (Moroccan mixed spice)
- 2 courgettes, cut into chunks
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 2 cans chopped tomatoes
- 60g sunflower spread, cubed
- 60g plain flour
- 3 shredded wheat, crumbled
- 20g sesame seeds
You'll also need:
- 20cm x 25cm x 5cm deep baking dish
If you can't find the ras el hanout, make your own by using 1/2tsp ground coriander, 1/2tsp cumin and 1/2tsp chilli powder. You might want to leave out the chilli powder for young children who prefer less spicy food.
- Preheat the oven to 190ºC/374F/gas 5.
- Heat a frying pan until hot then add the olive oil and red onion and cook for 2 mins.
- Add the butternut squash and fry for 5 mins until it begins to soften. Add the ras el hanout or spices and stir well to combine.
- Add the courgettes and peppers and cook for a further 2 mins. Then tip in the canned tomatoes, season with black pepper and bring to a simmer. Cover with a lid and simmer for 10 mins.
- Meanwhile, rub the sunflower spread and flour together to form breadcrumbs. Add the shredded wheat and sesame seeds and season with black pepper. Mix well to combine thoroughly.
- Check the seasoning of the vegetables and adjust if necessary. Then pour into the baking dish and spread evenly.
- Sprinkle the crumble mixture over the vegetables, to cover evenly. Bake in the oven for 15 mins until the crumble is golden and bubbling.
Nutritional information per portion
- Calories 376(kcal)
- Fat 2.0g
- Saturates 3.2g
- Sugars 19.2g
- Salt 0.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.