For The Topping:
2 garlic cloves
35g (1 ¼ oz) shelled raw sunflower seeds (or freekeh-due to allergies)
2 slices of bread,cubed
About 115ml(4fl oz) extra-virgin olive oil
For The Vegetable Bake:
600g (1lb 5oz) mixed vegetables
2 medium potatoes, cut into cubes
1 medium onions, quartered
50g (1 ¾ oz) cashews (optional due allergies, can replaced with chickpeas)
Sea salt and pepper
1.Preheat the oven to 180°C/Gas mark 4.
Lightly oil a 1.8 litre (64fl oz) ovenproof casserole dish.
2.For topping combine the garlic and sunflower seeds in the bowl of a small food processor, process for 30 seconds, or until chopped together. Add the bread and, with the motor running add enough oil through the opening in the lid to make a dry crumbly mixture. Set aside.
3. For vegetable bake, combine the mixed vegetables, potatoes and onion in a large saucepan, cover with water and add salt.
Bring to boil over a high heat. Cover, reduce the heat to medium-low and simmer for 8 minuets, or until the vegetables are almost tender- the tip of a knife should meet with some resistance when vegetables are pierced. Drain, reserving the cooking liquid.
4.Meanwhile, combine the milk and cashews in the jug of a blender: blend on high for 2 minuets, or until the nuts are completely puréed and the cream is smooth scrape into a large bowl. Add the cooked vegetables and mix well. Spoon into the prepared casserole dish. Spread the topping evenly over the top. Bake for 30 minutes, or until topping is browned and vegetables mixture is bubbling. Grind salt and black pepper over the top.
For the mixed vegetables, fresh is best, but frozen will, if using frozen but reduce cooking time in step 3.