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Prep Time
30 min
Cuisine
Fusion
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 380 kJ 90 kcal |
2017 kJ 480 kcal |
Fat of which saturates |
1.8 g 0.2 g |
9.5 g 1.2 g |
Carbohydrate of which sugars |
13 g 3.4 g |
68.8 g 18.3 g |
Fibre | 4 g | 21.5 g |
Protein | 4.5 g | 24 g |
Salt | 0.11 g | 0.61 g |
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.
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
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
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
Meanwhile, drain and rinse the chickpeas
Cut the lemon[s] in half
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
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
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 roasted garlic 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
Wash the rocket, then pat it dry with kitchen paper
Serve the beetroot hummus with the freekeh, rocket and roasted vegetables to the side
Drizzle the roasted garlic dressing all over
Garnish with the nigella seeds
Enjoy!