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Beef and pearl barley salad with fresh chimichurri

Beef and pearl barley salad with fresh chimichurri
Dinner, Lunch, Salads

Low Gi Recipe Logo

SERVES:
1
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:
25 minutes

Ingredients

  • 100 g Beef topside roast, lean, roasted and sliced
  • 60 g Pearl barley, uncooked
  • 1 1/2 cup Spinach, shredded
  • 1/4 Medium red onion, finely diced
  • 100 g Cherry tomatoes, halved
  • Juice and zest of ¼ lemon
  • 1 tsp Extra virgin olive oil
  • 1 tsp White wine vinegar
  • 1 tsp Chopped flat-leaf parsley, finely chopped
  • 1 tsp Chopped fresh coriander, finely chopped
  • 1 Garlic clove, crushed
  • Pinch red chilli flakes
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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, salad greens, cherry tomatoes, lemon zest, juice, and onion in a bowl and toss to combine.
  • In a small mixing bowl, combine the chimichurri ingredients—parsley, coriander, chilli flakes, garlic, oil, and vinegar—and stir well.
  • Top the barley salad with beef slices, then spoon over the chimichurri to serve.

Notes


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