Beetroot & Fennel Crumble
A warming savory crumble served with Sweet Tomato Relish. Great on its own or as a side.
Allergens
Contains Gluten, Nuts, Mustard
Ingredients
3 fennel bulbs (about 500g), halved and sliced
3 beetroots (about 500g), peeled and cut into quarters
3 tablespoons extra virgin olive oil
100g vegan friendly breadcrumbs
100g cashews
25g ginger, peeled and grated
Peel of one orange
3 tbsp rapeseed oil
Salt and pepper
Method
Step 1:
Preheat oven to 180°C.
Step 2:
Put the fennel and beetroot in a bowl, mix with olive oil, salt and pepper and spread on a sheet of baking paper. Bake in the oven for 20 mins.
Step 3:
Blitz the breadcrumbs, cashews, ginger, and orange peel in a mixer. Add rapeseed oil.
Step 4:
Place the baked vegetables in a gratin dish. Knead the crumble briefly and spread evenly on the vegetables. Cook in the oven for five mins before serving.
Step 5:
Serve with Sweet Tomato Relish in a ramekin on the side.
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