Broccoli and leek casserole

Ingredients for 2 servings:

• 1 head of broccoli
• salt water
• 1 stalk(s) leek
• 500 g tomatoes, pureed
• 100 g ham, diced
• 1 tbsp tomato paste
• 1 small chili pepper(s)
• 200 g feta cheese
• 2 sage leaves
• 2 tsp herbs de Provence
• 2 tbsp Worcestershire sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

topped with feta

Cut the broccoli into florets and cook in salted water for a few minutes until al dente. Preheat the oven to approximately 230°C top/bottom heat (200°C fan-assisted). Meanwhile, slice the leek and finely chop the chili and sage. Heat a little olive oil in a pan. Fry the ham cubes with the chili over medium heat, adding the leek after 3-4 minutes. Fry until the leek has softened. Now add the remaining herbs and tomato paste and mix well. Finally, add the passata and Worcestershire sauce and simmer for about 5 minutes. Season with salt and pepper. Arrange the drained broccoli florets in a baking dish, pour the sauce over them and scatter the diced feta cheese evenly on top. Bake the whole thing in the preheated oven for about 10-15 minutes. The casserole can be used as a side dish, for example. They can be served with noodles or rice, for example, or eaten as a SiS or low-carb meal.