The allure of the topping – Vegetable Crumble With Pecorino and Toasted Seed Topping
VEGETABLE CRUMBLE WITH TOASTED SEED TOPPING
2 big carrots, sliced
1 big leek, sliced
1/2 big celery root, cubed
3-4 handfuls of fresh spinach
300 g/ 10,5 oz cooked chickpeas
fresh rosemary, finely chopped
freshly grated ginger
extra virgin olive oil
200 g/ 7 oz flour
100 g/ 3,5 oz butter
1 tblsp sesame seeds
1 tblsp sunflower seeds
1 tblsp linseeds
2 tblsp pine nuts
3-4 tblsp grated Roman pecorino or Parmesan cheese
1 largish pinch of salt
Cook the vegetables in some olive oil, beginning with the carrots, the celery root and the rosemary. After 3-4 minutes, add the leek and then again after a few minutes, the chickpeas and the spinach. Fry gently until the spinach wilts and the vegetables are soft.
While the vegetables are cooking away on the stove, make the topping: Toast the seeds in a non-stick pan, the linseeds have a tendency to go off like small missiles so keep a lid at hand. Then mix flour, cheese, salt and seeds and add the cold butter in pieces and start doing the crumble, rubbing flour and butter between your fingers.
Put the vegetables into a greased oven-proof form and then cover with a layer of the topping. Bakein a pre-heated oven (200°C/390°F) for 20-30 minutes.