HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Mumbai Spiced Beef & Freekeh Salad
Easy Mumbai Spiced Beef & Freekeh Salad

Easy Mumbai Spiced Beef & Freekeh Salad

with Herby Yoghurt & Cashew-Peanut Mix

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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!

Tags:Dietitian approvedEasy PrepUnder 650kcal
Allergens:GlutenPeanutsTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet



2 clove






1 bag

salad leaves

1 bag


1 packet

beef strips

1 packet

roasted peanut & cashew mix

(ContainsPeanuts, Tree Nuts)

1 packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2296 kJ
Fat23.3 g
of which saturates6.3 g
Carbohydrate38.5 g
of which sugars7.7 g
Dietary Fibre8.8 g
Protein44.2 g
Sodium316 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.