Steak, roasted pepper & pearl barley salad

Steak, roasted pepper & pearl barley salad

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
498
protein
38g
carbs
48g
fat
17g
saturates
5g
fibre
6g
sugar
13g
salt
0.2g

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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Method

  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.
  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.
  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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Comments

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jenwebstaxx's picture

Visit lookandcookfood.com for more recipes!

Gus64's picture

Nice recipe, very simple. The salad is particularly good - zingy and refreshing, and could be done with lots of other things such as chicken or barbecued meat. I used saimaa81's tip and used vegetable stock in the barley which worked really well.

saimaa81's picture
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Quick and healthy supper. I cooked the pearl barley in vegetable stock for extra flavour.

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