Feed MeStep 01
Roast the peppers with olive oil at 200°C for 20 minutes until soft and charred.
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Cooking Heat: No cook
Steak, Roasted Pepper & Pearl Barley Salad
Seared steak over nutty pearl barley with sweet roasted peppers and rocket in a balsamic dressing.
Allergens: Cereals / Gluten, Mustard, Milk / Dairy
Time
40 minServes
4Cooking Heat
No cookCalories
330 kcal per serving
40 minServes
4Cooking Heat
No cookCalories
330 kcal per serving
Protein
30gFat
12gCarbs
24g
30gFat
12gCarbs
24g
Preparation Lab
Step 02
Cook the pearl barley according to packet instructions, then drain and cool slightly.
Step 03
Season the steak and sear in a hot pan for 2-3 minutes each side, then rest and slice.
Step 04
Whisk together the balsamic vinegar, honey, mustard, and remaining olive oil.
Step 05
Toss the pearl barley with the roasted peppers, rocket, and red onion.
Step 06
Top with the sliced steak, drizzle with dressing, and crumble over the feta.
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