Steak with kale, barley and roasted chickpeas
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Curry roasted chickpeas along with golden roasted shredded coconut and almonds is what makes the steak and kale salad sensational.
Ingredients
Pearl barley
½ cup(s), (115g)
Flaked almonds
¼ cup(s), (20g)
Shredded or desiccated coconut
¼ cup(s), (20g), shredded
Canned chickpeas, rinsed and drained
1 400g can, (400g can)
Olive oil
2 tsp
Curry powder
2 tsp
Beef rump steak, raw
400 g, (Buy 500g)
Currants
¼ cup(s), (40g)
Kale
150 g, or kale and spinach leaves
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 240°C. Place barley in a medium saucepan and cover with boiling water. Simmer over medium heat for 20-25 minutes or until tender.
2
Meanwhile, line a large and a small baking tray with baking paper. Place almond and coconut on small prepared tray. Bake for 1-2 minutes or until just golden.
3
Meanwhile, combine chickpeas, oil and curry powder in a bowl. Spread onto second prepared tray. Bake for 15-20 minutes or until golden.
4
Meanwhile, preheat a lightly oiled barbecue grill or chargrill on high. Season beef with salt and pepper. Cook beef for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Thinly slice.
5
Combine barley, currants, kale, almond, coconut and chickpeas in a large bowl. Toss gently, place steak on top and serve with lemon wedges.
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