Roast Veggie & Basil Pesto Freekeh Bowl
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Roast Veggie & Basil Pesto Freekeh Bowl

with Rocket, Goat Cheese & Pine Nuts

Allergens:
Gluten
•Pine Nut
•Milk

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

per serving
Energy (kJ)1884 kJ
Calories0 kcal
Fat23 g
of which saturates7.3 g
Carbohydrate37.5 g
of which sugars13.4 g
Dietary Fibre0 g
Protein17.7 g
Cholesterol0 mg
Sodium626 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

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.

2

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.

3

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.

4

When the veggies have 5 minutes left, pick and thinly slice the basil leaves.

5

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.

6

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.