Charred courgettes with spiced tomatoes and prune and walnut crumble

Ingredients

6	Tomatoes (Main)
2 sprigs	Fresh rosemary
4	Garlic cloves
2 Tbsp	Fresh thyme
1 to taste	Salt & freshly ground pepper
1 Tbsp	Raw sugar
4 Tbsp	Olive oil
1 pinch	Chilli powder
70 g	Wholemeal flour
70 g	Flour
110 g	Butter
35 g	Brown sugar
50 g	Walnuts
50 g	Pitted prunes
10	Courgettes (Main)
1 to serve	Cheese

Directions

Spiced tomatoes

1. Preheat the oven to medium.
2. Slice large tomatoes in half, place in a baking dish, add chopped rosemary, chopped thyme and smashed garlic cloves, and season with salt and pepper.Roast for 30 minutes.
3. Discard the rosemary and blitz the tomatoes in your blender with 2 tbsp olive oil, 1 tbsp raw sugar and a pinch of chilli powder.

The crumble

1. Preheat the oven to 200C.
2. Blitz plain and wholemeal flour with butter to blend, add brown sugar to combine.
3. Press this into a baking dish, 1cm thick, and cook until golden, tossing every 5 minutes.
4. Add pitted prunes and walnuts, both roughly chopped. Cook another 5 minutes.

The courgettes

1. Slice courgettes lengthwise.
2. Toss in 2 tbsp olive oil, salt and pepper. Heat barbecue or a ribbed cast-iron pan and cook the slices until coloured.

To assemble

1. Place the spiced tomatoes in a baking dish.
2. Stack the courgettes randomly.
3. Sprinkle generously with the crumble.
4. Scatter with crumbled cheese. Pecorino, feta, parmesan or tasty cheese would work. Bake for 20-30 minutes in a medium oven or until courgettes are soft.