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Roast Veggie & Basil Pesto Freekeh Bowl with Rocket, Goat Cheese & Pine Nuts

Roast Veggie & Basil Pesto Freekeh Bowl with Rocket, Goat Cheese & Pine Nuts

Roast Veggie & Basil Pesto Freekeh Bowl with Rocket, Goat Cheese & Pine Nuts

Lean Protein | Healthier Carbs | Packed with Veggies

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If you haven't tried freekeh, give this dish a try. Stirring fragrant basil pesto through this protein-rich ancient grain brings it to life, while the addition of roasted veggies and creamy goat cheese delivers a nutritionally balanced meal everyone will love.

Tags:

Veggie

•Balanced

•Calorie Smart

Allergens:

Gluten

•Pine Nut

•Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten;)

1 cube

vegetable stock

1

zucchini

1

capsicum

2

tomato

1 packet

pine nuts

(Contains: Pine nuts/Noix de pin; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Macadamia, Pecannüsse, Pistazien, Walnut, Haselnüsse.)

1 punnet

basil

1 sachet

basil pesto

(Contains: Milk;)

1 bag

spinach & rocket mix

1 packet

goat cheese

(Contains: Milk;)

Not included in your delivery

olive oil

3.5 cup

water

1 tbs

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)1884 kJ

Fat23 g

of which saturates7.3 g

Carbohydrate37.5 g

of which sugars13.4 g

Protein17.7 g

Sodium626 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Pan

•Small Non-Stick Pan

Cooking Steps

Cook the freekeh

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. Drain well and return to the saucepan. Allow to cool slightly.

TIP: The freekeh is ready when it has softened but still retains some bite.

Roast the veggies

2

While the freekeh is cooking, cut the zucchini into 1cm rounds. Cut the capsicum into 3cm strips. Cut the tomato into 3cm wedges. Place the zucchini, capsicum and tomato on an oven tray lined with baking paper. Add a drizzle of olive oil and the balsamic vinegar. Season with salt and pepper. Toss to combine and roast for 20-25 minutes.

Toast the pine nuts

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.

Prep the garnish

4

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

Finish the freekeh

5

Stir the basil pesto through the drained freekeh. Season with salt and pepper. Just before serving, gently stir through the spinach & rocket mix.

Serve up

6

Divide the basil pesto freekeh between bowls. Top with the roasted veggies. Crumble over the goat cheese. Garnish with the pine nuts and basil.

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