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    Tomato, olive & leek bake

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    *mandatory

    Tomato, olive & leek bake

    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    4 tbsp olive oil
    2 leeks, thinly sliced
    400g Waitrose Cherry Vine Tomatoes
    6 sprigs fresh thyme, plus extra to serve
    1 clove garlic, crushed
    400g can cannellini beans
    3 tbsp nutritional yeast
    100g Unearthed Olives with Rosemary & BlackPepper, halved
    160g ciabatta, cut into 2cm cubes
    20g walnuts, finely chopped

    Method

    1 Heat 2tbsp oil in a large ovenproof frying pan or shallow casserole dish. Tip the leeks, tomatoes, thyme, garlic and 1 tbsp water into the pan and fry until the leeks are soft and the tomatoes have started to break down (about 18 minutes).

    2 Meanwhile, put the cannellini beans and their liquid into a high-speed blender with the nutritional yeast; season. Whizz until smooth then tip into the pan with the veg. Add the olives, stir to combine and bring to a simmer. Cook until slightly thickened (about 2 minutes).

    3 Preheat the grill to medium- high. In a bowl, combine the bread, walnuts, remaining 2 tbsp oil and a pinch of salt. Take the veg off the heat and scatter the bread mixture on top, along with some extra thyme leaves. Grill for 4-5 minutes until golden brown and bubbling.

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