This dish is all about eating the rainbow! For a tasty source of plant-based protein, take your roasted veggies up a notch with show-stopping beetroot hummus, freekeh and crispy roasted chickpeas.
Prep Time
30 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
250g cooked beetroot
cooked beetroot
1 tsp nigella seeds
nigella seeds
50g rocket
wild rocket
1 tsp ground cumin
ground cumin
120g Tenderstem broccoli
tenderstem broccoli (100%)
120g butternut squash cubes
butternut squash
1 tahini sachet (15g)
Organic roasted hulled sesame seeds (100%)
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
75g cracked freekeh
Cracked wheat (bulgur), freekeh
Allergens
Allergens highlighted by † (sesame, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Drain the beetroot in a colander over the sink
Chop the beetroot into wedges
2
Add half the chopped beetroot, the Tenderstem broccoli and the diced butternut squash to a tray
Drizzle with 1 tbsp [2 tbsp]olive oil and a pinch of salt
Put the tray in the oven and cook for an initial 10-15 min
3
While the vegetables are roasting, rinse the freekeh, then add it to a pot with plenty of cold water and bring to the boil over a high heat
Cook for 20-25 min or until tender but with a bite, then drain and return to the pot
4
Meanwhile, drain and rinse the chickpeas
Cut the lemon[s] in half
Add the remaining chopped beetroot, half of the drained chickpeas, the tahini and the juice of 1/2 [1]lemon to a food processor
Add 2 tbsp [4 tbsp]olive oil and a generous pinch of salt and blitz until smooth – this is your beetroot hummus
5
Add the remaining chickpeas to the tray with the roasting veg
Sprinkle over the ground cumin and give everything a good mix up
Return the tray to the oven for a further 10-15 min or until everything is cooked through and golden
6
Add the rocket to a large bowl with 1/2 tbsp [1 tbsp] of olive oil and give it a gentle mix up
7
Cut the remaining lemon into wedges
8
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