Baked feta with chilli & oregano
Indulge in this moreish, Mediterranean side dish with chunks of bread and plenty of summer salads
Steak, roasted pepper & pearl barley salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 85g pearl barleyrinsed
- 1 red pepperdeseeded and cut into strips
- 1 yellow pepperdeseeded and cut into strips
- 1 red onioncut into 8 wedges, leaving root intact
- 1 tbsp olive oilplus a little extra
- 1 large lean steakaround 300g, trimmed of any excess fat
- ½ x 100g bag watercressroughly chopped
- juice ½ lemonplus wedges to serve (optional)
Nutrition: per serving
- kcal498low
- fat17g
- saturates5g
- carbs48g
- sugars13g
- fibre6g
- protein38g
- salt0.2glow
Method
step 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.
step 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.
step 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.
