Ratatouille with Parmesan & Pumpkin Seed Crumble

A rich vegetable stew, packed with seeds and nuts for a hearty and filling vegetarian meal.


Prep Time

20 minutes

Cooking Time

25 minutes




  • 30 ml SPAR Extra Virgin Olive Oil
  • 1 clove garlic, crushed
  • 500 g SPAR Frozen Ratatouille Mix
  • 1 x 410 g can SPAR Tomato and Onion Mix
  • 10 ml SPAR White Sugar
  • 25 g SPAR Cake Wheat Flour
  • 25 g SPAR Butter, diced
  • 15 ml cold water
  • 40 g fresh whole wheat breadcrumbs
  • 40 g SPAR Marksbury Select Grana Padano Cheese, freshly grated
  • 25 g SPAR Mixed Nuts, chopped
  • 25 g SPAR Pumpkin Seeds
  • 15 ml fresh thyme leaves


  1. Preheat the oven to 190 °C.
  2. Heat the olive oil and fry the garlic until soft and fragrant. Add the frozen vegetables and toss in the heated oil until defrosted.
  3. Add the tomato and onion mix and sugar. Bring to the boil. Simmer for 5 minutes.
  4. Transfer the mixture to a small, deep baking dish.
  5. Meanwhile, put the flour in a bowl and rub in the butter using your fingertips. Sprinkle cold water over the mixture and combine with a fork to make large crumbs. Stir in the breadcrumbs, cheese, nuts, seeds and thyme.
  6. Sprinkle the crumble mixture on top of the ratatouille. Bake for 15 - 20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3 - 4 minutes before serving.

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