Feta and Chilli Vegetable Crumble

289 Calories

This is a really versatile, comforting dish. You can use frozen squash for this, or the pre-prepared packs in the veg aisle of the supermarket – and if you make several batches of the crumble topping, you can freeze the rest and use on top of any veggies that taste good baked, for an easy, delicious supper. Sriracha sauce is a hot and garlicky chilli sauce, originally made in Thailand, but it adds a lovely punch and is very cheap in Asian grocers. Or use any chilli sauce.

Serves 1

Preparation time: 8 minutes

Cooking time: 20­–25 minutes

5g wholewheat flour 16 cals

20g reduced fat mature Cheddar, cubed or grated 44 cals

5 g walnuts 35 cals

2 sprigs of thyme, plus extra for the vegetables

10g rolled oats 36 cals

175g butternut squash and sweet potato, cut into small cubes 108  cals (62 per 100g)

25g reduced fat feta-style cheese, 45 cals

Sriracha ‘rooster’ sauce or hot chilli sauce, to taste, (1 teaspoon around 5 cals)

Fresh ground salt and pepper

  1. Preheat oven to 200°C/400°F/Gas mark 6. For the topping, pulse the wholewheat flour, Cheddar, walnuts, 2 sprigs thyme and garlic in a food processor until well mixed. Then add the oats and pulse briefly so they’re reduced in size, but not pulverised. If you don’t have a processor, chop the topping ingredients finely, then combine. Season to taste and set aside.
  2. Spray the base and sides of a shallow ovenproof dish with 1-cal cooking spray. Place the squash and potato in the dish, adding a few drops of the hot sauce, then crumble over the feta. Sprinkle the topping evenly. Bake for 20–25 minutes, or until the topping is crisp and brown and the potato pieces are cooked. Check 10 minutes from the end of cooking time. If the oats are starting to burn cover the top with foil. Serve with a salad or steamed green beans on the side.

Adapted from my new book, The 5:2 Good Food Kitchen - now available as an ebook and a printed book, with brand new recipes, tips, inspiring stories & lots of bonus material.

More ideas from the 5:2 Kitchen: Swap the thyme for a good pinch of paprika, dried herbs or mustard powder in the crumble. Try using pre-fried mushrooms and leeks – it’ll take less time to bake. On a non-fasting day, add a further sprinkling of Cheddar on top of the oats 10 minutes before the end of cooking time.