Spiced Beef with Melon, Barley and Mint Salad
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
650 grams sirloin steak
2 tablespoons harissa
2 tablespoons olive oil
Salad
1 cup pearl barley, rinsed and drained
1⁄2 honeydew melon, peeled and diced
2 tender stalks celery, finely sliced
1⁄2 cup chopped flat-leaf parsley
2 cups picked watercress, leaving some of the stalk on
Dressing
1⁄2 cup olive oil
3 tablespoons pomegranate molasses
1 tablespoon lemon juice
2 cloves garlic, crushed
1⁄4 cup chopped mint
sea salt and freshly ground pepper
METHOD
Serve with a Beetroot and Roast Feta Salad as a Middle Eastern Platter.
Dressing: Place all the ingredients in a food processor and process until smooth. Season.
Salad: Cook the barley in boiling water until tender, about 40 minutes. Drain well and toss with the dressing.
Beef: Spread the steaks with harissa, leave for 30 minutes or cover and refrigerate overnight.
Preheat a ridged grill or barbecue. Sprinkle the steaks with sea salt and cook for 2-3 minutes each side for medium rare. Cover loosely and rest for 10 minutes or until cool.
To serve: Combine the barley, melon, celery and flat-leaf parsley. Slice the beef thinly across the grain and toss through the salad, along with any resting juices. Arrange the watercress on a serving platter and top with the salad.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.