Beef and Barley Salad with Beetroot, Leeks and Yoghurt Dressing

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.