GRILLED BEEF & BROCCOLINI SALAD

SERVES 4 PREP + COOK 35 MINS + STANDING

◆ 2 cups uncracked greenwheat freekeh (see tip)

◆ 1 litre water

◆ 1 head broccoli, cut into small florets

◆ 1 bunch broccolini, trimmed, cut into 4cm lengths

◆ 600g beef rump steaks

◆ ¼ cup flaked almonds, toasted

◆ 1 sliced red chilli

◆ micro herbs, to serve

HERB DRESSING

◆ 2 cups flat-leaf parsley leaves

◆ 1 long red chilli, seeded, chopped finely

◆ 5 anchovy fillets

◆ 1 tbsp Dijon mustard

◆ 1 tsp finely grated lemon rind

◆

13 / cup lemon juice

◆ 3 gherkins, chopped coarsely

◆ 1 tbsp red wine vinegar

◆ ½ cup extra-virgin olive oil

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

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

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

4 Grill steaks 4 mins, turn, cook a further 3 mins for medium-rare or until cooked as desired. Transfer to a shallow bowl with 1 cup of herb dressing, stand 5 mins.

5 Slice steaks thinly across the grain, return to the dressing in bowl, toss to coat. Add steak and freekeh to vegetables, toss to mix well.

6 Transfer freekeh mixture to a platter or divide among plates, top with almonds, chilli and micro herbs. Season to taste, serve with remaining dressing.