Vegetable Charlotte

From Sainsbury’s

A tasty combination of vegetables with a crisp cheesy topping, a great gluten- and wheat-free recipe.

Serves: 4
Preparation time: 10 Minutes
Cooking time: 40 Minutes

Ingredients

3 x 240g bags Sainsburys fresh washed and ready to cook vegetables
340g jar Sainsbury’s Siciliana sauce
200ml Sainsbury’s crème fraîche
250g Sainsbury’s freefrom part baked baguette
50ml Sainsbury’s freefrom spread, melted

200g Cheddar cheese, coarsely grated
Freshly ground black pepper
Fresh watercress to serve

Method

Preheat the oven to 180ºC, fan 160ºC, gas 4.

Microwave the vegetables in the bag according to the on-pack instructions. Place the cooked vegetables in the pie dish.

Combine the Siciliana Sauce and crème fraîche, and pour over the vegetables.

Make the crumble topping. Using fingertips, crumble the baguette into a large bowl and sprinkle the melted freefrom spread over. Toss well. Stir in the cheese. Season with freshly ground black pepper. Pile the crumble on top of the vegetables and sauce.

Bake until the topping is crisp and golden and the filling is bubbling hot. This will take 20-30 minutes.Garnish with watercress and serve.

Try Tip: Sainsbury’s fresh washed and ready to cook vegetables vary with the seasons. A good choice in summer would be ‘Garden Vegetables’ and in winter we like to use the ‘Classic’ combination of carrot, broccoli, baby corn and sugar snap peas.