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Harissa beef and carrot with barley and tomato salad

Name: Harissa beef and carrot with barley and tomato salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 bunch baby (Dutch) carrots, blanched, refreshed; 1/4 cup (60ml) extra virgin olive oil; 1 1/2 cups (300g) hulled barley (substitute pearl barley); 1 tbs harissa paste; 1 tbs brown sugar; 700g skirt steak, trimmed; Baby mint leaves, to serve; 2 garlic cloves, finely chopped; 1/4 cup flat-leaf parsley leaves, roughly chopped; 1/2 cup (80g) roasted almonds, chopped; Juice of 1 lemon; 250g cherry tomatoes, halved

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Harissa beef and carrot with barley and tomato salad

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by Phoebe Wood

Feb 22, 2018

Whoever said healthy eating was boring obviously never tried this recipe.

1 bunch baby (Dutch) carrots, blanched, refreshed
1/4 cup (60ml) extra virgin olive oil
1 1/2 cups (300g) hulled barley (substitute pearl barley)
1 tbs harissa paste
1 tbs brown sugar
700g 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 (80g) roasted almonds, chopped
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
250g cherry tomatoes, halved

Method

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.