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.
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
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. • 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!