Beef and pearl barley salad with fresh chimichurri

Bring a small pot of water to the boil, and cook the barley for 25 minutes, or until cooked through. Alternatively, you can place it in a microwave-safe bowl, cover with water, and then place cling film tightly over the bowl. Make a cut in the cling film to allow steam to escape, then microwave on a low heat for 10-15 minutes, until the barley is tender and has absorbed all the water.

Rinse with cool running water in a sieve or colander, and drain.

Combine the barley, spinach, cherry tomatoes, lemon zest, juice, and onion in a bowl and toss to combine.

To make the chumichurri, In a small mixing bowl combine coriander, chilli flakes, garlic, oil, and vinegar, and stir well.

Top the barley salad with beef slices, then spoon over the chimichurri to serve.