Leek, Squash and Tomato Gratin

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READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 450
    g peeled and seeded squash, sliced 1 cm thick
  • 4
    tablespoons olive oil
  • 450
    g leeks, cut on the diagonal
  • 675
    g tomatoes, skinned and sliced
  • 12
    teaspoon ground roasted cumin seeds
  • 450
    ml single cream (light cream)
  • 1
    red chile, deseeded and sliced
  • 1
    garlic clove, chopped
  • 1
    tablespoon of fresh mint, chopped
  • 1
    tablespoon fresh parsley, chopped
  • 4
    tablespoons fine breadcrumbs (brown or white)
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DIRECTIONS

  • Heat oven to 190C / 375°F.
  • Steam squash for 10 minutes.
  • Heat half the oil and cook leeks for 5 minutes
  • In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
  • Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
  • Bake for 55 minutes.
  • Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.
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