Kelp, Leek and Zucchini, Gratin (crusty bake)
Bursting with taste, vegetables and comfort, this vegetarian recipe is one to go to regularly throughout the colder months.
Serves: 6 sides or 3 mains
PREP TIME: 10MINS
COOK TIME: 1HR
DIFFICULTY: EASY!
INGREDIENTS
2 teaspoons of Golden Kelp Plain or Smoked Granules
1/2 teaspoon of Golden Kelp Powder
100ml extra virgin olive oil
1/2 cup (35g) fresh breadcrumbs
2 leeks, thinly sliced
1 garlic clove, finely chopped
4 zucchini, 3 coarsely grated, 1 sliced into rounds
200g feta, crumbled
1 tsp dried chilli flakes
Finely grated zest of 1 lemon
1 egg
100g coarsely grated mozzarella
CAPERBERRY CRUSH
Juice of 1 lemon
2 tbs extra virgin olive oil
170g marinated artichokes, chopped
100g caperberries, finely chopped
2 tbs flat-leaf parsley, finely chopped
METHOD
Heat 2 tbs oil in a non-stick frypan over medium heat. Add breadcrumbs and 1 teaspoon of Golden Kelp Granules together to cook, stirring, for 5 minutes or until golden. Set aside until needed.
Preheat oven to 180Β°C.
Heat 2 tbs olive oil in a frypan over low heat and add leek, a second small teaspoon of Golden Kelp Granules and (optional) 1/2 tsp salt flakes. Cook, stirring occasionally, for 20 minutes or until leek is very soft. Add garlic and stir for 2 minutes until softened.
Place grated zucchini in a clean Chux cloth and squeeze out excess liquid over sink. Combine in a bowl with cooled leek mixture, feta, chilli, lemon zest and egg. Lightly season. Spread into a 22cm baking dish.
Toss sliced zucchini with remaining 1 tbs oil, mixed well with Golden Kelp powder and layer on top. Scatter with mozzarella. Bake for 30-35 minutes or until golden.
For the caperberry crush, combine all ingredients in a bowl. Spoon over gratin and scatter with breadcrumbs to serve.