Roast Veggie & Basil Pesto Freekeh Bowl

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.