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 garlic clove
garlic
1 tsp nigella seeds
nigella seeds
50g rocket
wild rocket
1 tsp ground cumin
ground cumin
1 tahini sachet (15g)
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
75g cracked freekeh
Cracked wheat (bulgur), freekeh
160g butternut squash cubes
butternut squash
160g tenderstem broccoli
tenderstem broccoli (100%)
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 of the beetroot wedges to the tray with the butternut squash cubes and garlic clove[s](skin on)
Drizzle with 1/2 tbsp [1 tbsp]olive oil and a pinch of salt
Put the tray in the oven 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
5
Add the remaining beetroot wedges to a food processor with half the drained chickpeas, the tahini and the juice of 1/2[1]lemon
Add 2 tbsp [4 tbsp]olive oil and a generous pinch of salt and blitz until smooth – this is your beetroot hummus
6
Add the remaining chickpeas to the tray, sprinkle over the ground cumin,drizzle with 1 tsp [2 tsp] olive oil and give it a good mix up
Add the Tenderstem broccoli to the tray, drizzle with 1 tsp [2 tsp]olive oil and a pinch of salt
Tip: Cooking for 4? Use a separate tray!
Return the tray to the oven for a further 10-15 min or until everything is cooked through and golden
7
Meanwhile, add the juice of the remaining lemon, 1.5 tbsp [3 tbsp]olive oil and a pinch of salt and pepper to a small bowl and stir it all together
Once the veg is cooked, squeeze the roastedgarlic from its skin into the bowl
Mash the roasted garlic with a fork and whisk it into the dressing – this is your roasted garlic dressing
8
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