Recipe of the Week with Hope Coke: Green and Goats Cheese Gratin

Hope Coke shares another recipe for her delicious 'Greens and Goats Cheese Gratin'.

Hope Coke
6th November 2017
Image Credit: Hope Coke

This isn’t a really gratin in the traditional sense but more like a savoury crumble, with plenty of green vegetables and haricot beans topped with a crunchy, golden, oaty topping. And goats cheese. Because goats cheese is amazing. It’s the perfect comfort food now the weather’s turning colder, but it’s also got brightness from the lemon and herbs that's a lovely contrast to the mellow roasted vegetables. Make for a cosy weeknight supper or vegetarian Sunday lunch with friends. 

Serves 4


For the vegetables:

  • 200g brussels sprouts
  • 1 courgette
  • 1 leek
  • 100g frozen peas
  • 150g frozen spinach
  • 1 x 400g tin haricot beans (or another white bean like cannelinni or butter beans if you prefer)
  • juice of 1 lemon
  • 1 tbsp mustard
  • a big handful basil, and/ or mint
  • 1/4 tsp salt
  • big pinch pepper
  • 2 tbsp olive oil

For the topping:

  • 100g oats
  • 3 tbsp flour (I use gram flour but plain should work fine too)
  • 25g pine nuts
  • 1/4 tsp salt
  • big pinch pepper
  • 4 tbsp olive oil
  • 100g goats cheese


Start by preheating your oven to 200 degrees C. Prepare your veg, chopping the brussels sprouts in half (or quarters if they’re particularly big) and slicing the leek into chunky rounds, then halving the courgette lengthways and slicing the halves into thick rounds too. Toss it all together with the 2 tbsp olive oil and a good sprinkle of salt and pepper, then tip into a roasting tray and transfer to the oven. Cook for 20 minutes, or until all the veg is tender and starting to turn brown and crisp in places.

Meanwhile, prepare the topping. Roughly chop the pine nuts and stir together in a large bowl with the oats, flour, salt, pepper and lemon zest. Once it’s all combined, add in the oil and stir again until the mixture is clumpy and moist. Lastly, crumble in the goats cheese and stir through, but don’t worry if there’s still some cheesy chunks (they’re the best bit).

Once the roasted veg is done, remove from the oven and set aside. Cook the frozen spinach and peas in the microwave or on the hob, according to packet instructions, and drain and rinse the haricot beans. Roughly chop the basil and/ or mint, setting a little of it aside to sprinkle over at the end.  In a small bowl combine the lemon juice and mustard and stir together, then tip into a large bowl with the roasted veg, peas and spinach, beans and herbs and toss to combine.

Tip the vegetables into a medium baking dish then sprinkle over the cheesy oat mixture, spreading it in an even layer. Place the dish in the oven and bake for 15-20 minutes, or until the topping is golden and crisp. Once it’s ready, remove from the oven and let stand for a couple of minutes so you don’t burn your tongue, then sprinkle over the remain mint or basil, if using. And you're ready to serve! Spoon into bowls and eat while it's hot, and any leftovers should keep in the fridge for a couple of days and can be reheated in the microwave or oven.

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