Winter vegetable bake with tahini-seed crumble

Bake it till you make it.
1H 45M

This winter bake is packed full of roasted vegies with a tasty tahini seed crumble that adds flavour and crunch to your choice of fish, cannellini beans or chicken.

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Tahini-seed crumble


1.Preheat oven to 200°C.
2.Heat half the oil in a frying pan over medium heat; cook leek, thyme and paprika, stirring, for 5 minutes or until golden. Add tomatoes, stock and garlic. Simmer for 10 minutes; season to taste.
3.Place vegetables in a 21cm x 30cm roasting pan; season. Pour over the tomato mixture. Cover with a sheet of baking paper, then tightly with foil. Bake for 1 hour.
4.Meanwhile, to make tahini-seed crumble, combine ingredients in a medium bowl.
5.Season your choice of protein well with salt and pepper. Place chosen protein on top of vegetable mixture; drizzle with remaining oil. Sprinkle crumble over protein. Bake, uncovered, for a further 15 minutes until crumble is golden (and fish or chicken, if using, are cooked through).
6.Top bake with parsley leaves; season to taste. Serve.

If using fish or chicken, use chicken stock. If using cannellini beans, use vegetable stock.


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