Herby Middle Eastern Jewelled Freekeh Bowl
with Hummus
Come on guys, let’s get freekeh! No? How about we go nuts?! Still no? Well we don’t know what to tell you, because this salad, like our food puns, is mint. Haha, gotcha!
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.
Ingredients
1.5 packet
freekeh
(Contains Gluten;)
½ cube
vegetable stock
1 unit
red onion
1 unit
zucchini
1 bag
cavolo nero
1 bunch
mint
1 unit
lemon
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 sachet
Souk Market spice blend
(May be present: Gluten. )
1 tub
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
Not included in your delivery
1.5 cup
water
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of water (check the ingredients list for the amount) to the boil. Once boiled, add the freekeh and crumbled vegetable stock cube (use suggested amount) and cook for 10-12 minutes, or until the freekeh is cooked and all the water has been absorbed.
TIP: If you’re unsure if your freekeh is cooked, simply use a spoon to remove a few grains from the saucepan, wait a few moments for it to cool and take a bite. The freekeh is ready when it’s slightly softened but still retains some bite.
While the freekeh is cooking, finely chop the red onion. Chop the zucchini into 2 cm chunks. Destem and finely slice the cavolo nero leaves. Roughly chop the mint leaves. Slice the lemon into wedges.
Heat a large frying pan over a medium-high heat. Add the pine nuts and slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside in a small bowl.
Heat a drizzle of olive oil in the same pan over a medium-high heat. Add the red onion and zucchini and cook for 5 minutes, or until softened. Add the cavolo nero and the Souk Market spice blend and cook for 1-2 minutes, or until fragrant and softened. Add the freekeh and stir to combine. Remove the pan from the heat.
Add the toasted pine nuts, slivered almonds, mint and currants to the pan with the freekeh. Add the salt (use suggested amount) and a pinch of pepper and mix well.
Divide the herby Middle Eastern jewelled freekeh between bowls. Top with a dollop of hummus and finish with a drizzle of olive oil. Serve the lemon wedges on the side to squeeze over just before serving.