Grilled beef and broccolini salad

SERVES 4 PREP AND COOK TIME 35 MINUTES

2 cups (400g) uncracked greenwheat freekeh

1 litre (4 cups) water

1 medium (350g) head broccoli, cut into small florets

1 bunch (175g) broccolini, trimmed, cut into 4cm lengths

600g beef rump steak

¼ cup (20g) flaked almonds, toasted 1 fresh long red chilli, sliced thinly

HERB DRESSING

2 cups fresh flat-leaf parsley leaves 1 fresh long red chilli, seeded, chopped finely

5 anchovy fillets

1 tablespoon Dijon mustard 1 teaspoon finely grated lemon rind

⅓ cup (80ml) lemon juice 3 (45g) gherkins, chopped coarsely

1 tablespoon red wine vinegar

½ cup (125ml) extra virgin olive oil

1 Place freekeh and the water in a saucepan over medium heat; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until just tender.

2 HERB DRESSING Process ingredients in a small food processor until finely chopped and combined. Makes 1 ½ cups.

3 Preheat a large grill plate (or pan or barbecue) over medium heat until smoking. Add broccoli and broccolini; grill for 3 minutes on each side or until light char marks appear. Transfer to a large bowl.

4 Grill steak for 4 minutes; turn and cook for a further 3 minutes for medium-rare or until cooked as desired. Rest for 5 minutes. Transfer to shallow bowl with 1 cup of Herb Dressing; stand steak for 5 minutes.

5 Slice steak thinly; return to dressing in bowl and coat in mixture. Add steak and freekeh to vegetables; toss to mix well.

6 Transfer freekeh mixture to a platter or divide among plates; top with almonds and chilli. Season. Serve with remaining dressing. Scatter with micro herbs, if you like. Cooked freekah suitable to freeze and microwave.