Easy Mumbai Spiced Beef & Freekeh Salad
with Herby Yoghurt & Cashew-Peanut Mix- Gluten
- Wheat
- Peanuts
- Tree Nuts
- Milk
If you haven't tried freekeh, 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 succulent spiced beef strips delivers a nutritionally balanced meal everyone will love. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat; )
2 clove
garlic
1
cucumber
1
tomato
1 bag
salad leaves
1 bag
herbs
1 packet
beef strips
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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. • Finely chop garlic. Return the pan to medium heat with a drizzle of olive oil and garlic. Cook until fragrant, 1 minute. Return freekeh to the pan with a pinch of salt and stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, roughly chop cucumber, tomato and salad leaves. Pick and thinly slice herb leaves. In a small bowl, combine herbs and Greek-style yoghurt. Season to taste and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add beef strips, season with salt and toss to coat.
• When the freekeh has 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking meat in batches over a high heat helps it stay tender.
• Gently stir cucumber, tomato, baby spinach and a drizzle of white wine vinegar through freekeh. Season to taste. • Divide freekeh salad between bowls. Top with Mumbai beef. • Spoon over mint yoghurt and garnish with roasted peanut & cashew mix to serve.
