Nan's Beef & Roast Veggie Freekeh
with Garlic Yoghurt & Almonds
Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes this tender beef simply heavenly! Add a medley of veggies, crunchy flaked almonds and a dollop of rich and tangy garlic yoghurt for satisfaction, guaranteed!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
freekeh
(Contains: Gluten;)
1
carrot
1
capsicum
½ sachet
lemon pepper seasoning
1 bag
baby spinach leaves
1 packet
beef rump
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bottle
Balsamic Vinaigrette Dressing
1 packet
garlic paste
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • 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 freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan.
TIP: Freekeh is cooked when it is softened but still retains some bite.
• Meanwhile, thickly slice carrot into half-moons. Cut capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with lemon & pepper seasoning (see ingredients) and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If the veggies don't fit in a single layer, spread across two trays.
• Meanwhile, roughly chop baby spinach leaves. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensure's it's extra tender!). • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek style yoghurt. Stir to combine. Season to taste.
• When freekeh has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes, or until cooked to your liking. Remove from heat and add the honey, turning to coat. Transfer to a plate to rest. • To freekeh, add roasted veggies, baby spinach and balsamic vinaigrette. Toss to combine and season to taste.
• Slicesteak. • Divide roast veggie freekeh between bowls. Top with Nan's beef. • Top with garlic yoghurt and sprinkle over flaked almonds. Enjoy!
