GRILLED BEEF, BEETROOT & APPLE SALAD

SERVES 4 PREP 20 MINS COOK 35 MINS PER SERVE 2630kj COST $$$$$

⅔ cup barley 2 cups chicken stock ¼ cup pepitas, plus extra to serve ¼ cup sunflower seeds 1 bunch kale, trimmed, torn, stalks discarded 500g rump steak, trimmed 2 tsp olive oil 1 beetroot, julienned 2 celery stalks, chopped 1 green apple, cored, julienned

SPINACH DRESSING

1 green apple, peeled, cored, coarsely chopped 1 cup firmly packed baby spinach leaves ¼ cup extra-virgin olive oil ¼ cup apple-cider vinegar

1 In a small saucepan, bring barley and stock to the boil on high. Simmer, covered, 30 mins. Stir in pepitas and sunflower seeds. Cook, uncovered, 2 mins.

2 In a large bowl, toss kale with hot barley mixture (this will help soften the kale slightly). Set aside to cool then thickly slice.

3 Preheat a chargrill pan on high. Rub beef with oil and season. Grill beef 2-3 mins, each side, until cooked to taste. Transfer to a plate, cover and keep warm until required. 4 SPINACH DRESSING In a small food processor, combine all ingredients. Puree until smooth. Season to taste.

5 Toss beef, beetroot, celery and apple with barley mixture. Serve drizzled with spinach dressing and sprinkled with extra pepitas.