Leek, Mushroom & Feta Crumble Recipe

Ingredients

3 leeks
200g chestnut mushrooms
1 carrot
2 garlic cloves
A handful of thyme, leaves only
1 tsp oil
Sea salt
Freshly ground pepper
400g tin of green lentils
1 vegetable stock cube
100ml boiling water
50g baby leaf spinach
100g feta
50g breadcrumbs

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any dirt. Slice the leeks into bite-sized chunks. Slice the chestnut mushrooms. Scrub and finely chop the carrot. Peel the garlic and finely chop. Pick the thyme leaves off their sprigs.

2. Pour 1 tsp oil into a large pan and warm to a medium heat. Slide in the chopped leeks, mushrooms, carrot and garlic into the pan. Scatter in half of the thyme leaves. Add a pinch of salt and pepper and fry for 6-8 mins, stirring occasionally, till slightly softened.

3. Drain and rinse the lentils. Shake dry and add to the pan. Crumble in the stock cube and pour in 100ml boiling water. Warm through for 5 mins. Stir in the spinach leaves, till wilted.

4. Pour the contents of the pan into an ovenproof dish. Crumble half the pack of feta over the top and scatter over the breadcrumbs. Slide the dish into the warm oven and cook for 15-20 mins, till golden and bubbling.

5. Divide the crumble between a couple of warm plates and top with the remaining thyme leaves to serve.