Purple Sprouting Broccoli, Mozzarella and Tomato Bake

Name: Purple Sprouting Broccoli, Mozzarella and Tomato Bake
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 small leek, sliced; 350-400g purple sprouting broccoli; 200g cherry tomatoes, halved; 200g veggie mozzarella, roughly torn; 2 garlic cloves, finely chopped; 1 tbsp fresh or dried marjoram or oregano leaves; sea salt and ground black pepper; 2 tbsp breadcrumbs; extra virgin olive oil, for drizzling

Serves: 2

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

This simple bake makes a gorgeous lunch with a simple dressed green salad

Purple Sprouting Broccoli, Mozzarella and Tomato Bake Recipe: Veggie

Ingredients
Method

Ingredients:

2 tbsp olive oil
1 small leek, sliced
350-400g purple sprouting broccoli
200g cherry tomatoes, halved
200g veggie mozzarella, roughly torn
2 garlic cloves, finely chopped
1 tbsp fresh or dried marjoram or oregano leaves
sea salt and ground black pepper
2 tbsp breadcrumbs
extra virgin olive oil, for drizzling

method:

Heat the oil in a frying pan. Add the leek and cook gently for eight minutes to soften.
Steam or boil the broccoli for two minutes. Drain and refresh in a bowl of cold water. Drain again.
Preheat the oven to 190C/375F/Gas 5. Toss the broccoli in a shallow baking dish with the leeks, tomatoes, mozzarella, garlic and herbs. Season with salt and pepper. Scatter over the breadcrumbs. Bake for 20-25 mins, until the cheese has melted. Drizzle over a little olive oil to serve.

Print Recipe www.riverford.co.uk