Cress And Barley Salad Food

CRESS AND BARLEY SALAD

Cress And Barley Salad image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup pearl barley (free of husk)
Salt and pepper
1/4 cup extra virgin olive oil, more for tossing
3 cups coarsely chopped watercress, trimmed, washed and dried
Juice of 2 or 3 lemons

Steps:

Cook barley in enough boiling salted water to cover, until swollen and barely tender, about 20 minutes. Drain, rinse briefly in cool water, and set aside. If you like, you can toss barley with a tablespoon or so of olive oil, and refrigerate for several hours.
When ready to serve, toss cress with barley. Stir in olive oil and lemon juice, then add salt and pepper to taste. Adjust seasoning as necessary, and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 229 milligrams, Sugar 1 gram

STEAK, ROASTED PEPPER & PEARL BARLEY SALAD

Steak, roasted pepper & pearl barley salad image

A vibrant salad packed with yellow and red peppers, colourful onion, beef cooked to your liking and healthy grains

Provided by Good Food team

Categories Lunch, Main course

Time 40m

Number Of Ingredients 8

Ingredients

85g pearl barley , rinsed
1 red pepper , deseeded and cut into strips
1 yellow pepper , deseeded and cut into strips
1 red onion , cut into 8 wedges, leaving root intact
1 tbsp olive oil , plus a little extra
1 large lean steak , around 300g, trimmed of any excess fat
½ x 100g bag watercress , roughly chopped
juice ½ lemon , plus wedges to serve (optional)

Steps:

Put the pearl barley in a large pan of water. Bring to the boil and cook vigorously for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.
Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the peppers on a baking tray with the onion wedges, toss in 1 tbsp olive oil and roast for about 20 mins until tender.
While the peppers are roasting, rub the steak with a little bit of oil and season. Cook in a non-stick frying pan for 3-4 mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the salad and serve with lemon wedges, if you like.

Nutrition Facts : Calories 498 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.2 milligram of sodium

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