Ingredients
Serves: 3-4
For the vegetable mixture:
1tbsp oil
3 cloves garlic, minced
100g broccoli, cut into small florets
½ red onion, thinly sliced
75g sweetcorn kernels
100g cherry tomatoes, halved
80g marinated artichoke hearts, roughly chopped
150g cooked chickpeas
50g spinach, roughly chopped
3tbsp fresh chives, chopped
For the creamy sauce:
20g butter
1tbsp (heaped) plain flour
150ml milk
100ml vegetable stock
Black pepper
For the crumble topping:
35g butter
50g plain flour
30g rolled oats
60g cheddar cheese, grated
1tbsp basil pesto
Preparation
