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Ingredients
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small head broccoli - 1 (about 300g)
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small cauliflower - 1 ( about 300g)
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wholemeal breadcrumbs - 3 tbsp
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wholegrain mustard - 2 tsp
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Cheddar cheese - 80g, grated
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natural yogurt - 175g
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ground black pepper and salt
Method
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Break the broccoli and cauliflower
into florets and cook in lightly salted boiling water for 10
minutes until they are just tender. Drain and transfer to a
flameproof dish.
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Mix together the mustard, yogurt,
cheese, and season with pepper and salt, then spoon over the
broccoli and cauliflower.
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Preheat the grill to moderate hot,
sprinkle the breadcrumbs over the top of the vegetables and
grill until they are golden brown. Serve hot. Serves 6.
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