Try our gut-friendly beef and pearl barley salad with fresh chimichurri for a quick and delicious lunch you can eat at home or take with you to work.
Lunch serves 1
Prep 5 min
Cook 25 min
60 g raw pearl barley
2 handfuls baby spinach
100 g cherry tomatoes, halved
¼ lemon, juiced and zested
¼ red onion, finely diced
1 tsp parsley, finely chopped
1 tsp coriander, finely chopped
1 pinch chilli flakes
1 clove garlic, crushed
1 tsp olive oil
1 tsp white wine vinegar
100 g beef topside roast, sliced
Bring a small pot of water to the boil, and cook the barley for 25 minutes, or until cooked through. Alternatively, you can place it in a microwave-safe bowl, cover with water, and then place cling film tightly over the bowl. Make a cut in the cling film to allow steam to escape, then microwave on a low heat for 10-15 minutes, until the barley is tender and has absorbed all the water.
Rinse with cool running water in a sieve or colander, and drain.
Combine the barley, spinach, cherry tomatoes, lemon zest, juice, and onion in a bowl and toss to combine.
To make the chumichurri, In a small mixing bowl combine coriander, chilli flakes, garlic, oil, and vinegar, and stir well.
Top the barley salad with beef slices, then spoon over the chimichurri to serve.