Name: Winter vegetable bake with tahini-seed crumble
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium leek (350g), white part only, chopped; 2 teaspoons fresh thyme leaves; 1 teaspoon smoked paprika; 400 can diced tomatoes; 1 cup (250ml) chicken or vegetable stock (see tip); 4 cloves garlic, bruised; 3 medium carrots (360g), chopped coarsely; 3 medium parsnips (750g), chopped coarsely; 400 butternut pumpkin, chopped; 2 trimmed celery stalks (200g), sliced; fresh flat-leaf parsley leaves, to serve; Tahini-seed crumble; ¾ cup (115g) sunflower seeds; ½ cup (60g) almond meal; 2 tablespoons tahini; ½ cup chopped fresh flat-leaf parsley; Pick-your-protein; 4 x 150g blue-eye trevalla or other firm white fish fillets OR; 4 chicken thigh cutlets (800g) OR; 400 grams can cannellini beans, drained, rinsed

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.

Looking for more baked chicken dishes?

Ingredients

2 tablespoons extra virgin olive oil

1 medium leek (350g), white part only, chopped

2 teaspoons fresh thyme leaves

1 teaspoon smoked paprika

400 can diced tomatoes

1 cup (250ml) chicken or vegetable stock (see tip)

4 cloves garlic, bruised

3 medium carrots (360g), chopped coarsely

3 medium parsnips (750g), chopped coarsely

400 butternut pumpkin, chopped

2 trimmed celery stalks (200g), sliced

fresh flat-leaf parsley leaves, to serve

Tahini-seed crumble

¾ cup (115g) sunflower seeds

½ cup (60g) almond meal

2 tablespoons tahini

½ cup chopped fresh flat-leaf parsley

Pick-your-protein

4 x 150g blue-eye trevalla or other firm white fish fillets OR

4 chicken thigh cutlets (800g) OR

400 grams can cannellini beans, drained, rinsed

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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