Mediterranean Tomato and Courgette Gratin with Cashew Cream Recipe

Ingredients

• 2 medium courgettes, cut into £1 coin thick rounds
• 1 large red onion, peeled, thinly sliced
• 2 garlic cloves, peeled, chopped
• salt and freshly ground black pepper, to taste
• 3 large vine, or 3 small salad tomatoes, sliced into rounds
• 2 x Nutri-Brex Original Gluten Free Cereal Bix
• 1 tsp dried oregano
• 1 tsp fennel seeds
• ½ grated lemon zest
• olive oil
• salt and freshly
• ground black pepper

• 2¾ oz (75 g) raw cashew nuts, soaked for at least 3 hours
• 6 sun-dried or semi-dried tomatoes
• olive oil, drained
• a handful of basil leaves
• 4½ fl oz (125 ml) water
• ½ lemon juice
• a pinch of salt and freshly ground black pepper, to taste
• salad, to serve

1. Preheat the oven to 180ºC/ Gas Mark 4, then place the courgette slices on a lined baking tray and season with a pinch of salt. Drizzle with oil and roast for 20-30 minutes until tender and slightly charred. Remove from the oven and set aside.
2. Meanwhile sauté the red onion on a low heat until softened, then add the garlic and cook for a further 2 minutes. Set aside.
3. Prepare your topping by using your fingers to break up the Nutri-Brex into small flakes, then combine with the oregano, fennel seeds, lemon zest and seasoning in a small bowl. Set aside.
4. For the cream sauce, drain and thoroughly rinse the cashew nuts, place them in a blender, with the tomatoes, basil, water, lemon and salt, then blend until smooth and creamy. Season with salt and pepper.
5. Grease a large baking dish with 1 tsp olive oil. Place a layer of courgette on the base of the dish. Follow with a layer of the onion and garlic, then one layer of tomatoes. Pour on just enough cream sauce to cover the layers. Repeat the layers in the same order and pour more sauce generously on the top.
6. Sprinkle the herby Nutri-Brex Cereal crumbs evenly on top of the dish and bake in the oven for 15-20 minutes, until darkened on top.
7. Serve with a salad of greens.