Beef and pearl barley salad with fresh chimichurri

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(6)
Lunch & Light Meals
1 peopleServes
1
Prep   5 min
Cook   25 min
  • Pearl barley, raw, ⅓ cup(s)
  • Baby spinach, 2 handful(s)
  • Cherry tomatoes, 100 g, halved
  • Lemon, ¼ lemon(s), juiced and zested
  • Red onion, ¼ medium, finely diced
  • Parsley, 1 teaspoon(s), finely chopped
  • Coriander, 1 teaspoon(s) chopped, finely chopped
  • Chilli flakes, 1 pinch(es)
  • Garlic, 1 clove(s), crushed
  • Olive oil, 1 teaspoon(s)
  • White wine vinegar, 1 teaspoon(s)
  • Beef, lean, roasted, 100 g, sliced

Method

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.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2
Vegetables1
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories472
Protein41.9 g
Total fat10.2 g
- Saturated fat2.1 g
Total carbohydrates44.1 g
- Total sugars5.5 g
Fibre13.4 g
Sodium119 mg

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