Ingredients

Steps

• Preheat the oven to 200°C.
• Fry the onion and garlic in oil for 4 minutes until softened.
• Add the leeks and greens and fry for 4 minutes until wilted.
• Stir in the roasted squash, tomatoes, and spices, then transfer to an ovenproof dish.
• Rub the flour, butter, salt, and oats together until the mixture resembles breadcrumbs.
• Bake the sprinkle-topped dish for 25 minutes until golden.
• Blend the olive oil, basil, and lemon juice in a food processor.
• Serve the crumble drizzled with the basil topping.