Greek-Style Beef & Cucumber Freekeh
with Yoghurt- 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 and under 40g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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; )
1 sachet
Chicken-Style Stock Powder
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains: Almond; )
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Rinse the 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. • Return pan to medium heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Add freekeh and chicken-style stock powder and stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• While the freekeh is cooking, roughly chop tomato, cucumber and baby spinach leaves. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• When the freekeh has 5 minutes cook time remaining, return frying pan to 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 the meat in batches over a high heat helps it stay tender.
• When the freekeh is done, transfer to a large bowl, then add baby spinach, tomato, cucumber and a drizzle of red wine vinegar. Gently stir to combine. Season with salt and pepper.
TIP: Combine the ingredients for the freekeh salad in the saucepan to save on washing up!
• Divide freekeh salad between plates. Top with Greek-style beef and toasted flaked almonds. • Dollop over Greek-style yoghurt to serve. Enjoy!
