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

Steak with kale, barley and roasted chickpeas

Total Time
40 min
15 min
25 min
Curry roasted chickpeas along with golden roasted shredded coconut and almonds is what makes the steak and kale salad sensational.


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)


¼ cup(s), (40g)


150 g, or kale and spinach leaves


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Steamed Brussels sprouts and green beans.