Broccoli and barley salad
SERVES 4 PREP AND COOK TIME 45 MINUTES
1 cup (200g) pearl barley
350g broccoli, cut into small florets 1 bunch broccolini (175g), halved lengthways
500g vine-ripened cherry tomatoes 1 tablespoon extra virgin olive oil 100g baby salad leaves
OREGANO SALSA 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely ½ cup firmly packed fresh oregano leaves, chopped finely 2 spring onions, sliced thinly 2 tablespoons baby capers 1 long red chilli, seeded, chopped finely ½ cup (125ml) extra virgin olive oil ¼ cup (60ml) sherry vinegar
PICK-YOUR-PROTEIN 600g beef rump steak OR 4 x 220g salmon fillets OR 400g piece feta, plus 1 tablespoon extra virgin olive oil
1 Cook barley in large saucepan of boiling salted water for 35 minutes or until tender. Drain; transfer to bowl.
2 OREGANO SALSA combine salsa ingredients in a bowl; season. Top with extra oregano.
3 Preheat a large oiled grill plate
(or pan or barbecue) over medium heat until smoking. Place broccoli, broccolini, tomatoes and oil in a bowl; stir to coat. Grill broccoli and broccolini for 3 minutes until light char marks appear. Add to bowl with barley. Grill tomatoes, turning, until blistered; add to bowl.
Cook protein on hot grill plate:
BEEF Grill beef for 4 minutes on one side, turn, cook for a further 3 minutes on other side for mediumrare or until cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 10 minutes. Slice thickly across the grain.
SALMON Cook salmon for 2 minutes on each side for medium or until cooked to your liking. Flake into bitesized pieces.
FETA Cut 30cm squares of foil and baking paper. Place foil on bench and top with paper. Pat feta dry with paper towel. Place feta in centre of paper and drizzle with the 1 tablespoon oil. Bring sides of foil and baking paper together and fold down to seal; twist ends. Cook parcel on grill plate for 5 minutes on each side until feta is hot. Remove from foil. Cut into bite-sized pieces.
5 Add protein mixture to barley mixture; toss to mix well. Transfer barley mixture to a platter or divide among plates. Drizzle with the salsa. Serve with salad leaves and remaining salsa.