75g plain or wholemeal flour (or a mixture)
1 tsp dried oregano
30g vegan dairy-free spread, chilled
350g tub tomato and chilli sauce
350g frozen vegetable mix
115g pack baby spinach
10g whole almonds, chopped
1. Preheat the oven to 200°C, gas mark 6. Put the flour and oregano in a bowl and dot in the spread with a knife. Using floured hands work the spread into the flour to give a crumbly consistency.
2. Tip the tomato and chilli sauce and frozen grilled vegetable mix into a saucepan and cook gently for about 5 minutes until heated through. Stir in 4 tbsp water and the spinach and cook for a couple of minutes, stirring until the spinach has wilted.
3. Tip into a shallow baking dish and spoon the crumble mixture on top. Sprinkle with the almonds and bake for 30 minutes until golden. Delicious served with dressed salad leaves.
Recipe and image courtesy of Waitrose & Partners