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Vegetable and sheep’s cheese bake recipe

Written on Wednesday, July 20, 2016 | 12:03:00 AM



Serves : servings 

Preparation time : 20 minutes (plus cooking time)

Ingredients : 
1)  2 red peppers
2)  3 courgettes
3)  500 g broccoli
4)  salt
5)  3 carrots
6)  ½ bunch spring onions
7)  2 tbsp olive oil
8)  pepper
9)  ½ tsp curry powder
10)  175 ml vegetable stock
11)  125 g crème fraîche
12)  150 g sheep’s cheese
13)  ½ bunch lemon balm
14)  50 g freshly grated Pecorino

Preparation Method :
1) Wash the vegetables. Cut the peppers into strips and slice the courgettes. Divide the broccoli into florets and blanch in boiling salted water for approx. 3 minutes. Peel the carrots and grate. Pre-heat the oven to 200°C (Gas Mark 6, fan oven 180°C).

2) Wash the spring onions and cut into rings. Heat the olive oil and sauté the spring onions. Add the vegetables and continue to cook for 2 minutes whilst stirring. Season with salt, pepper and curry powder.

3) Mix together the vegetable stock, crème fraîche, crumbled sheep’s cheese and chopped lemon balm, and pour over the vegetables. Sprinkle with the Pecorino. Bake for approx. 20 minutes.

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