Mediterranean capsicums

Mediterranean capsicums

4.1 13 ratings

Prep. 20 min

Total 2 h

6 portions

Ingredients

freekeh
130 g
filtered water plus extra for soaking
500 g
cherry tomatoes cut into halves
250 g
pickled capers
30 g
pine nuts
50 g
walnuts
50 g
extra virgin olive oil plus extra for greasing
1 tbsp
nutritional yeast (see Tips)
3 tsp
dried thyme
¼ tsp
zucchini cut into pieces (2-3 cm)
1
garlic cloves
2
spring onions/shallots trimmed and cut into thirds
2
fresh basil leaves only
2 sprigs
capsicums (any colour), cut into halves and deseeded
3
Vegetable stock paste (see Tips)
1 tsp
salt to season
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Protein 13.4 g

Calories 1623 kJ / 386.4 kcal

Fat 21.9 g

Fibre 9.6 g

Carbohydrates 33 g

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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