Mumbai Spiced Chicken & Freekeh Salad
with Mint Yoghurt & Roasted Cashews- Almond
- Milk
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Garlic Paste
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Mint
1
Tomato
330 g
Chicken Tenderloins
g
Beef Strips
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Freekeh
1
Carrot
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.
Custom Recipe: If you've swapped to chicken tenderloins, in a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins, season with salt and toss to combine.
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. Continue as above.
• 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!
