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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mumbai spice blend and mint yoghurt were widely praised, with many enjoying the bold, layered flavours. Some found the dish a little mild and suggested marinating the beef with the spice blend and yoghurt overnight to deepen the taste.
- Ease of prep: Most found the recipe straightforward, though the freekeh takes 30–35 minutes to cook, so staying organised helps the meal come together smoothly.
- Suggestions: Marinating the beef and prepping the mint yoghurt in the morning helps develop the flavours. One reviewer doubled the salad ingredients for better balance, and toasting the cashews was noted as a worthwhile step.
- Portions: Some found the serving size on the smaller side, particularly for hungrier households, and suggested adding extra freekeh or salad ingredients to bulk it out.
- Leftovers: No substantive feedback on this category was provided.
- Flavour: The Mumbai spice blend and mint yoghurt were widely praised, with many enjoying the bold, layered flavours. Some found the dish a little mild and suggested marinating the beef with the spice blend overnight to deepen the taste.
- Ease of prep: Most found the recipe straightforward, though the freekeh takes 30–35 minutes to cook, so staying organised helps the meal come together smoothly.
- Suggestions: Marinating the beef and prepping the mint yoghurt in the morning helps develop the flavours. One reviewer doubled the salad ingredients for better balance, and toasting the cashews adds a welcome crunch.
- Portions: Some found the serving size on the smaller side, particularly for hungrier households, and suggested adding extra freekeh or salad ingredients to bulk it out.
