650 grams sirloin steak
2 tablespoons harissa
2 tablespoons olive oil
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
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
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.