Recipe of the week Steak, roasted pepper & pearl barley salad Serves 2 Ingredients 85g Pearl Barley, rinsed 1 red pepper, sliced into strips 1 yellow pepper, sliced into strips 1 red onion cut into 8 wedges 1 tbsp olive oil 300g lean steak 50g watercress Method
Put the pearl barley in a large pan of water. Bring to the boil and cook for 25-30mins or until tender. Drain thoroughly and transfer to bowl.
Meanwhile, heat oven to 200C/180C fan assisted/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.
While the peppers are roasting, run the steak with a little bit of oil and season. Cook in non-stick frying pan for 3-4mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir through the watercress, lemon juice and some seasoning. Thinly slice the steaks, and place on top of the salad.
Per Serving: Kcal – 498 fat – 17g carbs – 48g saturates – 5g fibre – 6g protein – 38g