Beetroot & Fennel Crumble
A warming savory crumble served with Sweet Tomato Relish. Great on its own or as a side.
Contains Gluten, Nuts, Mustard
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
25g ginger, peeled and grated
Peel of one orange
3 tbsp rapeseed oil
Salt and pepper
100g Blenders Sweet Tomato Relish
Preheat oven to 180°C.
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.
Blitz the breadcrumbs, cashews, ginger, and orange peel in a mixer. Add rapeseed oil.
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.
Serve with Sweet Tomato Relish in a ramekin on the side.