Leek, Squash And Tomato Gratin

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 450 g peeled and seeded squash, sliced 1 cm thick
• 4 tablespoons olive oil
• 450 g leeks, cut on the diagonal
• 675 g tomatoes, skinned and sliced
• 1/2 teaspoon ground roasted cumin seeds
• 450 ml single cream (light cream)
• 1 red chile, deseeded and sliced
• 1 garlic clove, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• 4 tablespoons fine breadcrumbs (brown or )

Recipe

• 1 heat oven to 190c / 375°f.
• 2 steam squash for 10 minutes.
• 3 heat half the oil and cook leeks for 5 minutes
• 4 in an ovenproof dish layer squash, leeks and tomatoes in rows. season if desired and add cumin.
• 5 heat cream with garlic and chilli. bring to boil, stir in mint and add to veg.
• 6 bake for 55 minutes.
• 7 sprinkle on breadcrumbs and drizzle the rest of the oil over the top. bake for another 15 - 20 mins until the breadcrumbs are brown.