Mumbai Beef & Freekeh Salad
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Mumbai Beef & Freekeh Salad

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.

Tags:
Under 650kcal
Over 30g protein
Under 30g carbs
Dietitian approved
Easy Prep
Allergens:
Gluten
Almond
Soy
Milk

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)2022 kJ
Fat19.9 g
of which saturates5.6 g
Carbohydrate29 g
of which sugars18 g
Dietary Fibre25.6 g
Protein38.7 g
Sodium832 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!