Broccoli, cauliflower and ham bake
This is a great way to add vegetables into your meal. Served with a rocket salad and sourdough this is a fast, family favourite dish.
1 whole, thinly sliced
Deli-sliced leg ham
200 g, (double smoked) cut into batons
2 clove(s), crushed
2 cup(s), (500ml)
Extra light cheddar cheese
½ cup(s), grated, (60g)
½ cup(s), (35g)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil. Boil, steam or microwave broccoli and cauliflower until just tender. Drain.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and ham and cook, stirring, for 5 minutes or until leek has softened. Add garlic and cook for 30 seconds. Add flour and cook, stirring, for 1 minute.
- Gradually add milk, stirring until smooth after each addition. Bring to the boil. Reduce heat and simmer, stirring constantly, for 1 minute or until sauce has thickened. Remove from heat and stir in cheese, broccoli and cauliflower. Season with salt and freshly ground black pepper.
- Spoon cauliflower mixture into prepared dish. Sprinkle with breadcrumbs and lightly spray with oil. Bake for 30 minutes or until light golden. Serve.
SERVING SUGGESTION: Roasted baby roma tomatoes and baby rocket leaves, plus crusty sourdough bread (40g slice per serve).