Heat the oil in a frying pan. Add the leek and cook gently for 8 mins to soften. Steam or boil the broccoli for 2 mins. Drain and refresh in a bowl of cold water. Drain again. Preheat the oven to 190°C. Toss the broccoli in a shallow baking dish with the leeks, tomatoes, mozzarella, garlic and herbs. Season with salt and pepper. Scatter over the breadcrumbs. Bake for 20-25 mins, until the cheese has melted. Drizzle over a little olive oil to serve.
2 tbsp olive oil
1 small leek, sliced
350-400g psb
200g cherry tomatoes, halved
200g mozzarella, roughly torn
2 cloves garlic, finely chopped
1 tbsp fresh marjoram or oregano
leaves (or use 1 tsp dried)
sea salt & ground black pepper
2 tbsp breadcrumbs
extra virgin olive oil for drizzling