Name: Steak, roasted pepper & pearl barley salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 85g pearl barley rinsed; 1 red pepper deseeded and cut into strips; 1 yellow pepper deseeded and cut into strips; 1 red onion cut into 8 wedges, leaving root intact; 1 tbsp olive oil plus a little extra; 1 large lean steak around 300g, trimmed of any excess fat; ½ x 100g bag watercress roughly chopped; juice ½ lemon plus wedges to serve (optional)

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Steak, roasted pepper & pearl barley salad

Steak, roasted pepper & pearl barley salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.13 ratingsRate

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A vibrant salad packed with yellow and red peppers, colourful onion, beef cooked to your liking and healthy grains

Healthy

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Ingredients

Nutrition

Units:

MetricUS

85g pearl barley

rinsed
1 red pepper

deseeded and cut into strips
1 yellow pepper

deseeded and cut into strips
1 red onion

cut into 8 wedges, leaving root intact
1 tbsp olive oil

plus a little extra
1 large lean steak

around 300g, trimmed of any excess fat
½ x 100g bag watercress

roughly chopped
juice ½ lemon

plus wedges to serve (optional)

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Nutrition: per serving

kcal498

low
fat17g
saturates5g
carbs48g
sugars13g
fibre6g
protein38g
salt0.2g

low

Method

step 1

Put the pearl barley in a large pan of water. Bring to the boil and cook vigorously for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.
step 2

Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the peppers on a baking tray with the onion wedges, toss in 1 tbsp olive oil and roast for about 20 mins until tender.
step 3

While the peppers are roasting, rub the steak with a little bit of oil and season. Cook in a non-stick frying pan for 3-4 mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the salad and serve with lemon wedges, if you like.

Recipe from Good Food magazine, June 2013

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A star rating of 4.8 out of 5.13 ratings

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