Recipe

Winter vegetable bake with tahini-seed crumble

Bake it till you make it.

  • 1 hr 45 mins cooking
  • Serves 4
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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.

Notes

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

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