Healthy summer recipe for 2 people, takes only 30 mins; recipe has pearl barley, red pepper, yellow pepper, red onion, olive oil, steak, watercress and lemon.
Steak, roasted pepper & pearl barley salad
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Red Pepper: 1 red pepper, deseeded and cut into strips
- Olive Oil: 1 tbsp olive oil, plus a little extra
- Red Onion: 1 red onion, cut into 8 wedges, leaving root intact
- Lemon: juice 1/2 lemon, plus wedges to serve (optional)
- Watercress: 1/2 x 100g bag watercress, roughly chopped
- Yellow Pepper: 1 yellow pepper, deseeded and cut into strips
- Steak: 1 large lean steak, around 300g, trimmed of any excess fat
- Pearl Barley: 85g pearl barley, rinsed
Directions
- 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.
- 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.
- 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.
