baked yellow zucchini, leek and vegan feta "omelette" with fresh dill and mint

How To Make baked yellow zucchini, leek and vegan feta "omelette" with fresh dill and mint

• 1

  In a saucepan over medium-high heat, bring the freekeh, water and a large pinch of salt to a boil. Once boiling, turn the heat down to low, cover the pan and simmer until the water is absorbed, about 30 minutes. The Freekeh should be fully cooked.
• 2

  Preheat your oven to 325 degrees F. In a large frying pan (that has a lid) over medium low heat, warm two of the tablespoons of olive oil. Cook the leeks, covered but stirring occasionally, until soft. This should take about 10-15 minutes. Once soft, remove the leeks from the pan and place into a large bowl.
• 3

  In the same pan, add the remaining tablespoon of olive oil, heat the oil, then cook the zucchini over medium heat until it softens. This should take about 5-7 minutes. Season with a touch of salt and pepper, then add to the bowl with the leeks.
• 4

  To the bowl of leeks and zucchini, add the rice, mint, dill, scrambled "egg" mix, vegan feta, salt and pepper. Mix well to combine.
• 5

  Grease a 9 x 9 baking dish, then pour the mixture into the dish. Smooth over with a spatula, then bake until golden brown and set, about 35-40 minutes. To serve, cut into squares and serve while still warm.
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