Beef and Barley Salad with Beetroot, Leeks and Yoghurt Dressing
Photography by Manja Wachsmuth.
Other grains such as farro can be used in this salad, and for a gluten-free version use quinoa or hulled millet.
Serves: 6
INGREDIENTS
500 grams rump steak
olive oil
sea salt and freshly ground pepper
Salad
4 medium beetroot, peeled and cut into large chunks
olive oil
sea salt and freshly ground pepper
2 long, slim leeks
1 cup pearled barley, rinsed and drained
2 spring onions, thinly sliced
small handful each flat-leaf parsley and mint, roughly chopped
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon smoked paprika
½ teaspoon ground cumin
2 cloves garlic, crushed
To serve
1 cup thick plain yoghurt
1 tablespoon tahini
juice ½ lemon
¼ cup goji berries or dried cranberries
METHOD
Preheat the oven to 180˚C.
Put the beetroot in a roasting dish and toss with a little olive oil, salt and pepper. Add ½ cup water and cover tightly with foil. Bake for 30-40 minutes until tender, stirring occasionally. Cool.
Cut the leeks into 6 cm lengths and push a toothpick through each one so they hold together when cooking. Cook in boiling salted water for about 15 minutes until tender. Drain well and cool.
Cook the barley in plenty of boiling salted water for 25 minutes or until tender. It will still have a chewy bite to it. Drain well and tip into a large bowl.
Dressing: Whisk all the ingredients in a bowl and season. Add to the barley and toss together.
Cut the leeks into 1cm rings and add to the barley along with the spring onions and ¾ of the herbs.
Steak: Rub the steak with a little oil and season generously. Heat a sauté pan until very hot and cook the rump for about 3 minutes each side for medium-rare. Transfer to a plate and rest for at least
10 minutes.
To serve: Combine the yoghurt, tahini and lemon juice in a bowl and season. Spread the yoghurt over a large serving platter and top with the beetroot. Slice the beef thinly and add to the barley along with any meat juices. Spoon the barley salad over the beetroot and garnish with the remaining herbs, goji berries and a grind of black pepper.
Related Content
RecipeBeef and Yellow Split Pea Salad with Pumpkin Seed Dressing
Article by Claire Aldous
RecipeBeef Salad with Palm Sugar Dressing
Article by Claire Aldous
RecipeBeef and Beetroot Salad with Anchovy Dressing
Article by Claire Aldous
RecipePaillard of Beef with Olive and Tomato Salad
Article by Claire Aldous
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.