Herby Middle Eastern Jewelled Freekeh Bowl

Name: Herby Middle Eastern Jewelled Freekeh Bowl with Hummus
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1.5 cup water; 1.5 packet freekeh; ½ cube vegetable stock; 1 unit red onion; 1 unit zucchini; 1 bag cavolo nero; 1 bunch mint; 1 unit lemon; 1 packet pine nuts; 1 packet slivered almonds; olive oil; 1 sachet Souk Market spice blend; 1 tub hummus; 1 packet currants; ¼ tsp salt

with Hummus

Get up to $200 off!

Come on guys, let’s get freekeh! No? How about we go nuts?! Still no? Well we don’t know what to tell you, because this salad, like our food puns, is mint. Haha, gotcha!

Allergens:

Gluten

•Pine Nut

•Almond

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1.5 packet

freekeh

½ cube

vegetable stock

1 unit

red onion

1 unit

zucchini

1 bag

cavolo nero

1 bunch

mint

1 unit

lemon

1 packet

pine nuts

1 packet

slivered almonds

1 sachet

Souk Market spice blend

1 tub

hummus

1 packet

currants

Not included in your delivery

1.5 cup

water

olive oil

¼ tsp

salt

Nutritional Values

per serving

Calories2480 kcal

Fat27.6 g

of which saturates3.5 g

Carbohydrate60.7 g

of which sugars23 g

Protein17.3 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Chopping board

•Knife

•Large Pan

•Small Bowl

•Spatula

•Spoon

Cooking Steps

Bring a medium saucepan of water (check the ingredients list for the amount) to the boil. Once boiled, add the freekeh and crumbled vegetable stock cube (use suggested amount) and cook for 10-12 minutes, or until the freekeh is cooked and all the water has been absorbed.

TIP: If you’re unsure if your freekeh is cooked, simply use a spoon to remove a few grains from the saucepan, wait a few moments for it to cool and take a bite. The freekeh is ready when it’s slightly softened but still retains some bite.

While the freekeh is cooking, finely chop the red onion. Chop the zucchini into 2 cm chunks. Destem and finely slice the cavolo nero leaves. Roughly chop the mint leaves. Slice the lemon into wedges.

Heat a large frying pan over a medium-high heat. Add the pine nuts and slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside in a small bowl.

Heat a drizzle of olive oil in the same pan over a medium-high heat. Add the red onion and zucchini and cook for 5 minutes, or until softened. Add the cavolo nero and the Souk Market spice blend and cook for 1-2 minutes, or until fragrant and softened. Add the freekeh and stir to combine. Remove the pan from the heat.

Add the toasted pine nuts, slivered almonds, mint and currants to the pan with the freekeh. Add the salt (use suggested amount) and a pinch of pepper and mix well.

Divide the herby Middle Eastern jewelled freekeh between bowls. Top with a dollop of hummus and finish with a drizzle of olive oil. Serve the lemon wedges on the side to squeeze over just before serving.