Easy Mumbai Spiced Beef & Freekeh Salad
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Easy Mumbai Spiced Beef & Freekeh Salad

Easy Mumbai Spiced Beef & Freekeh Salad

with Mint Yoghurt & Roasted Almonds

If you haven't tried freekeh, give this colourful bowl a try. Stirring fresh veggies and spinach through this protein-rich ancient grain brings it to life, while the addition of succulent spiced beef strips delivers a nutritionally balanced meal everyone will love.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Unfortunately, this week’s roasted cashews were in short supply, so we’ve replaced them with roasted almonds. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Calorie Smart
Under 40g carbs
Dietitian approved
Over 30g protein
Easy Prep
Allergens:
Gluten
Almond
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains Gluten;)

1

carrot

1

tomato

1 bag

baby spinach leaves

1 bag

mint

1 packet

garlic paste

1 packet

beef strips

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

1 tsp

honey

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Nutritional Values

Energy (kJ)2533 kJ
Fat24.7 g
of which saturates6.6 g
Carbohydrate35.8 g
of which sugars15.5 g
Dietary Fibre21.2 g
Protein43.7 g
Sodium735 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Rinse freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain, rinse and transfer freekeh to a bowl.

TIP: The freekeh is cooked when it has softened but still retains some bite.

2
2

• Meanwhile, grate carrot. Roughly chop tomato and baby spinach leaves. Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt and set aside.

3
3

• When the freekeh has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips and Mumbai spice blend in batches, until browned and cooked through, 1-2 minutes. Remove from heat, return all beef to pan, then add the honey and toss to coat. Transfer to a plate. • Return saucepan to medium heat with a drizzle of olive oil. Add garlic paste and cook until fragrant, 1 minute. Return freekeh to the pan with a pinch of salt and stir to combine.

TIP: Cooking the beef in batches over high heat helps it stay tender.

4
4

• Gently stir carrot, tomato, baby spinach and a drizzle of the white wine vinegar through freekeh. Season to taste. • Divide freekeh salad between bowls. Top with Mumbai beef. • Spoon over mint yoghurt and garnish with roasted almonds to serve. Enjoy!