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    Beef and pearl barley salad with fresh chimichurri

    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.