Mumbai Spiced Beef & Freekeh Salad
with Mint Yoghurt & Roasted Cashews
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.
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
2 clove
garlic
1 packet
beef strips
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
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
Nutritional Values
Utensils
Instructions
• 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. Finely chop garlic. • In a small bowl, combine mint and Greek-style yoghurt and set aside.
• When the freekeh has 5 minutes cook time 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, add honey and toss to coat. Transfer to a plate. • Return pan to medium heat with a drizzle of olive oil and garlic. Cook until fragrant, 1 minute. Return freekeh to the pan with a pinch of salt and stir to combine.
TIP: Cooking meat in batches over high heat helps it stay tender.
• 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 cashews to serve. Enjoy!