Garlic-Herb Beef & Freekeh Salad
with Roast Veggies, Yoghurt & Caramelised Onion
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.
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, 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!
