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
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.
Top tip for making Tana Ramsay’s Moroccan vegetable crumble
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.