Sirloin steak, zucchini and pearl barley salad
Summer steak salad recipe
4
Serves
15 mins
Prep Time
40 mins
Cook Time
Recipe author
Kathy Paterson
The mixture of flavours in this salad make it refreshing yet satisfying. It can be prepared ahead of time, making it ideal for summer barbecues or pot luck dinners.
The mixture of flavours in this salad make it refreshing yet satisfying. It can be prepared ahead of time, making it ideal for summer barbecues or pot luck dinners.
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Ingredients
Beef
400-500g Quality Mark beef sirloin
i
Salad and vinaigrette
1/2 cup pearl barley
i
3 Tbsp olive oil
Zest and juice of 1 lemon
i
1 red chilli
deseeded and finely chopped
1 tsp Dijon mustard
1 tsp honey
4 courgettes
2 handfuls of baby spinach
1 cup basil leaves
Method
To prepare barley
To make beef
To make salad and vinaigrette
To Serve
1
Give the pearl barley a quick rinse under cold water then place in a saucepan of lightly salted boiling water and cook for 30-40 minutes until tender.
2
Drain and run cold water over the pearl barley to stop the cooking process.
3
Drain again and set aside.
Nutrition Information per Serving (407g)
This nutrition analysis is based on 4 serves.
Energy
1870kJ (447 kcal)
Protein
33.2g
Total Fat
23.9g
Saturated Fat
5.7g
Carbs
20.9g
Dietary Fibre
8.3g
Sodium
87mg
Iron
5.8mg
Zinc
5.4mg
Vitamin B12
0.5µg
