Garlic-Herb Beef & Freekeh Salad
with Roast Veggies, Yoghurt & Caramelised Onion- Gluten
- Wheat
- Almond
- Milk
Beef and veggies can get a little tiresome, but we bet with this new twist everyone at the table will be wanting a second helping. With flavours of garlic coming from the tender beef strips, a cooling yoghurt dolloped on top of an array of veggies and freekeh, it can be confirmed that beef and veggies are back in the good books! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat; )
½ sachet
vegetable stock powder
1
white turnip
1
carrot
1
beetroot
1 packet
flaked almonds
(Contains: Almond; )
1
Brown Onion
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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 saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to pan. Add vegetable stock powder (see ingredients) and a drizzle of olive oil and stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut white turnip, carrot and beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add flaked almonds to the tray to toast. Allow to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• In a medium bowl, combine beef strips, garlic & herb seasoning, a pinch of pepper and a drizzle of olive oil. • Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the freekeh, add roasted veggies, baby spinach leaves, caramelised onion and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide roast veggie and freekeh salad between bowls. Top with garlic beef strips. • Garnish with toasted almonds and serve with Greek-style yoghurt. Enjoy!
