


Ingredients (serves 4)
- 1 Cauliflower (broken into florets)
- 1 Head of Broccoli (cut into florets)
- 300ml Boiling Water
- 1 Onion (peeled and sliced)
- 1 Vegetable Stock Cube
- 4 Slices of Wholemeal Bread (made into breadcrumbs)
- 100g Vegetarian or Mature Cheddar (grated)
- 2 Cloves of Garlic (peeled and chopped)
- ½ Lettuce (washed and shredded)
- 16 Cherry Tomatoes (washed and halved)
- ½ Cucumber (washed and halved)
- 2 Baking Potatoes (washed, baked and halved)
Method
Pre-heat oven to 200C / 400F / Gas Mark 6
- Cook cauliflower and broccoli in water until tender, about 5 minutes.
- Add the onion and garlic to the vegetable mix and continue to cook for a further 2 minutes.
- Drain water from vegetables, reserving the liquid in a jug.
- Place vegetables in an ovenproof dish.
- Mix stock cubes with 300ml of the reserved vegetable liquid, pour over the vegetables.
- Mix breadcrumbs and cheese together. Sprinkle over the vegetables.
- Bake in the oven for 10 minutes until cheese topping has browned.
- Serve with prepared salad and baked potato.
