Mumbai Beef & Freekeh Salad
with Mint Yoghurt, Flaked Almonds & Tamarind Chutney
If you haven't tried wholemeal couscous, 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 spiced beef strips delivers a nutritionally balanced meal everyone will love.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
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.
Ingredients
1 packet
freekeh
(Contains Gluten;)
1
carrot
1
tomato
1 bag
baby spinach leaves
1 bag
mint
1 packet
beef strips
1 packet
garlic paste
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• 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 and rinse.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• 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.
• 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 (this helps the beef stay tender) 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 pan 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.
• 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 flaked almonds to serve. Serve with tamarind chutney. Enjoy!