Vegetable crumble with cheesy pesto topping

Vegetables in a creamy sauce, topped with a cheesy pesto crumble topping – this dish is DELICIOUS. Plus it’s a great way to clear out the fridge at the end of the week!

For the vegetable mixture:
1tbsp oil
3 cloves garlic, minced
100g broccoli, cut into small florets
½ red onion, thinly sliced
75g sweetcorn kernels
100g cherry tomatoes, halved
80g marinated artichoke hearts, roughly chopped
150g cooked chickpeas
50g spinach, roughly chopped
3tbsp fresh chives, chopped

For the creamy sauce:
20g butter
1tbsp (heaped) plain flour
150ml milk
100ml vegetable stock
Black pepper

For the crumble topping:
35g butter
50g plain flour
30g rolled oats
60g cheddar cheese, grated
1tbsp basil pesto

View the full recipe at Amuse Your Bouche →