Colorful Vegetable Gratin

Mix together flour, 1 pinch of salt and the cereal in a small bowl. Cut butter into small pieces. Knead into mixture with 2 tablespoons cold water and chill.

Rinse corn and kidney beans in a sieve and drain.

Halve leek lengthwise, rinse well and drain. Cut leek into thin rings.

Rinse fennel and set aside the fennel fronds. Cut fennel in half, remove core and cut each half into 1 cm (approximately 1/4-inch) slices. 

Heat the olive oil in a pot. Sauté leek and fennel until tender, about 2 minutes. Add vegetable broth and bring to a boil, then cook over low heat for 5-7 minutes.

Rinse zucchini, wipe dry, cut in half lengthwise and cut into 1 cm (approximately 1/4-inch) slices. Add to fennel mixture, season with salt and pepper and remove from heat.

Distribute all vegetables in a shallow baking dish (about 1.5 liters or 1 1/2 quarts). Top with the chilled cereal crumbs and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 35 minutes.

Meanwhile, rinse chives and parsley and shake dry. Set some chives aside and cut the rest into small rings. Pluck parsley leaves and chop finely with the reserved fennel fronds.