This salad is delicious and versatile for so many different occasions. Whether its a midweek dinner, weekend barbecue or to bring to a dinner party.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, (+ 5 mins resting)
(+ 5 mins resting)
Ingredients
½ cup (100g) pearl barley
450g Coles Beef Eye Fillet Steak
½ wombok (Chinese cabbage), thinly sliced
120g pkt Coles Australian Baby Spinach
2 carrots, peeled, cut into ribbons
2 medium Lebanese cucumbers, peeled into ribbons
⅓ cup mint leaves
⅓ cup coriander leaves
⅓ cup (80ml) lime juice
¼ tsp fish sauce
½ tsp sesame oil
1 tbs unsalted peanuts, chopped
1 long red chilli, thinly sliced (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the barley in a large saucepan of boiling water for 25 mins or until tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Spray the beef with olive oil spray. Cook for 2 ½ mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice.
Step 3
Combine the barley, wombok, spinach, carrot, cucumber, mint and coriander in a large bowl. Combine the lime juice, fish sauce and sesame oil in a screw-top jar. Seal and shake well to combine. Season with pepper.
Step 4
Drizzle half the dressing over the barley mixture and toss to combine.
Step 5
Transfer barley mixture to a serving platter. Top with the beef. Sprinkle with peanut and chilli, if using. Drizzle with the remaining dressing to serve.
