Foodie Friday: Winter dinner doesn’t always have to be soups and stews. This barley bowl is packed full of colour and goodness. A feast for your eyes and your tummy!
Prep: 35 mins
Cook: 25 mins
- 1 cup (200g) pearl barley
- 1 cup (150g) frozen broad beans
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 (about 250g each) Beef Porterhouse Steaks
- 200g cooked baby beetroot, thickly sliced
- 2 carrots, peeled, cut into noodles or matchsticks
- 1/2 cup coarsely chopped coriander
- 1/2 cup coarsely chopped flat-leaf parsley
- 2 tablespoons coarsely chopped oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon ground paprika
- Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Drain well.
- Meanwhile, cook the broad beans in a large saucepan of boiling water until heated through. Refresh under cold water. Peel and place in a bowl.
- Combine the oil, paprika, turmeric, coriander and cumin in a large bowl. Add the beef and turn to coat. Season.
- Heat a frying pan over medium-high heat. Cook the beef for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
- Add the barley to the frying pan and cook, tossing, for 2-3 mins or until the barley is coated in the pan juices.
- To make the chimichurri, place the coriander, parsley, oregano, vinegar, oil, garlic and paprika in a food processor and process until a smooth paste forms. Season.
- Divide the barley evenly among serving bowls. Thinly slice the beef. Arrange the beetroot, carrot, broad beans and beef over the barley in the bowls. Drizzle with the chimichurri and serve immediately.