Spiced Beef with Melon, Barley and Mint Salad
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.