• 39d642fcecc8be9a27a0c09d18ea9578

Harissa Beef And Carrot With Barley And Tomato Salad

Good

Prep
Cook
Serves 4people
Ingredients
1
bunch baby (Dutch) carrots, blanched, refreshed
1/4
cup (60 ml) extra virgin olive oil
1 1/2
cups (300 gr) hulled barley (substitute pearl barley)
1
tbsp harissa paste
1
tbsp brown sugar
700
gr skirt steak, trimmed
Baby mint leaves, to serve
ALMOND, TOMATO AND GARLIC SALAD
2
garlic cloves, finely chopped
1/4
cup flat-leaf parsley leaves, roughly chopped
1/2
cup (80 gr) roasted almonds, chopped
Juice of 1 lemon
1/4
cup (60 ml) extra virgin olive oil
250
gr cherry tomatoes, halved
Directions
1.
Preheat oven to 200°C. Line a baking tray with baking paper and arrange carrots in a single layer. Drizzle with 1 tbs oil and roast on top shelf of oven for 25 minutes or until light golden.
2.
Cook barley according to packet instructions. Drain and set aside.
3.
Combine harissa, sugar and remaining 2 tbs oil in a bowl. Add skirt steak and toss to coat. Season with salt. Heat a barbecue or chargrill pan to high heat. Grill steak for 5-6 minutes each side for medium-rare. Transfer to a plate and rest, loosely covered with foil, for 10 minutes.
4.
Combine salad ingredients in a bowl, toss through barley and season well. Arrange on a serving plate with thinly sliced steak. Scatter with baby mint and serve with roasted carrots.

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