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.
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pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
spinach & rocket mix
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.