Spiced Beef with Melon, Barley and Mint Salad

, from Issue #21, page 98. September, 2015
Photography by Nick Tresidder.
    Spiced Beef with Melon, Barley and Mint Salad

    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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