Vegetable Crumble
Serves 4
Easy
Prep:
Cook:
Hard boiling the egg
This crumble is an excellent filling/topping for baked potatoes or on top anything really. Fresh tasting and packed full of flavour.
Skip to ingredients
- 3 tbsp olive oil
- 80g/3oz baby courgettes (about 2½), pulsed in a food processor for 30 seconds
- 80g/3oz cauliflower, pulsed in a food processor for 30 seconds
- 30g/1oz banana shallot, finely chopped
- ½ red chilli, finely chopped
- 3 large pinches of smoked paprika
- pinch of salt
- 2 tbsp lemon juice
- 10g fresh parsley, chopped
- 5g fresh chives, chopped
- 1 large free range egg
Method
step 1
Hard boil the egg, cool and then separate the white from the yolk in as large a piece as possible. Then grate both separately and set aside for later.step 2
In a large frying pan or sauté pan over a high heat,step 3
Add the olive oil and fry the courgettes, cauliflower, shallot, chilli, paprika and a pinch of salt for 30 seconds.step 4
Add 80ml/3fl oz water, the lemon juice, parsley, chives and grated egg white.step 5
Boil for 5 seconds then remove from the heat.step 6
Stir in the grated egg yolk and check the seasoning.
