HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast 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:VeggieBalancedUnder 650kcal
Allergens:GlutenTree NutsMilk

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet



1 cube

vegetable stock







1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 punnet


1 sachet

basil pesto


1 bag

spinach & rocket mix

1 packet

goat cheese


Not included in your delivery

olive oil

3.5 cup


1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1884 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Pan
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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


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