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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.