Wednesday, 12 February 2014

Steak, Roasted Pepper and Pearl Barley Salad

This works served both hot and cold and it's a very tasty little salad.

Steak, Roasted Pepper and Pearl Barley Salad (from Good Food Magazine June 2013)
(Serves 2)

100g pearl barley, rinsed
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, cut into 8 wedges
1 tbsp olive oil, plus a little extra
1 large lean steak
50g watercress
juice ½ lemon
1/2 tsp smoked paprika

Preheat the oven to 200C.

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

Put the peppers and onions on a baking tray, spray with cooking spray, toss and roast for about 20 mins until tender.

Meanwhile, rub the steak with a little bit of oil and season. Cook in a frying pan for 3-4 mins each side. Set aside to rest for a few mins.
Mix the cooked peppers and onions into the barley with the lemon juice and smoked paprika.
Divide the watercress between two plates. Top with the barley, peppers and onions. Thinly slice the steaks, and place on top of the salad. Serve.

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