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.
1
freekeh
(Contains Gluten;)
1
vegetable stock
1
zucchini
1
red capsicum
2
tomato
1
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1
basil
1
basil pesto
(Contains Milk;)
1
spinach & rocket mix
1
Goat Cheese
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then cook until tender, 30-35 minutes. When cooked, drain the freekeh. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the zucchini into 1cm rounds. Cut the red capsicum into 3 cm strips. Cut the tomato into 3cm wedges. Place the zucchini, red capsicum and tomatoes on an oven tray lined with baking paper. Add a drizzle of olive oil, the balsamic vinegar and a pinch of salt and pepper. Roast for 20-25 minutes.
While the veggies are roasting, heat a small frying pan over a medium-high heat. Add the pine nuts and toast, stirring until golden, 3-4 minutes. Set aside.
When the veggies have 5 minutes left, pick and thinly slice the basil leaves.
Return the drained freekeh to the saucepan and stir through the basil pesto. Season with a pinch of salt and pepper and allow the freekeh to cool slightly. Just before serving, gently stir through the spinach & rocket mix.
Divide the basil pesto and rocket freekeh between bowls. Top with the roasted veggies. Crumble over the goat cheese. Garnish with the pine nuts and basil.