GRILLED BEEF, BEETROOT & APPLE SALAD

SERVES 4 PREP 20 MINS COOK 35 MINS

• 2/3 cup barley

• 2 cups chicken stock

• ¼ cup pepitas (pumpkin seed kernels), plus extra to serve

• ¼ cup sunflower seeds

• 1 bunch kale, trimmed, torn, stalks discarded

• 500g beef rump cap, 2 thick slices

• 2 tsp extra-virgin olive oil

• 1 beetroot, cut into matchsticks

• 2 celery stalks, chopped

• 1 green apple, cored, cut into matchsticks SPINACH DRESSING

• ¼ cup extra-virgin olive oil

• 1 green apple, peeled, cored, coarsely chopped • 1 cup firmly packed baby spinach leaves

• ¼ cup apple-cider vinegar

1 In a small saucepan, combine barley and chicken stock on high. Bring to boil. Cook, 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 Heat a chargrill on high. Rub beef with 2 tsp oil. Season. Grill beef 2-3 mins each side or to your liking. Transfer to a plate. Cover. 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 sprinkle with extra pepitas.