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Photo of Steak with kale, barley and roasted chickpeas by WW

Steak with kale, barley and roasted chickpeas

10
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed Brussels sprouts and green beans.

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