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Rare roast beef with warm barley and roast vegetable salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Juicy rare roast beef with barley and roasted vegetable salad, topped with herby dressing.
Ingredients:
  • 220.00 gm pearl barley, rinsed
  • 510.00 gm salt reduced chicken style liquid stock
  • 62.50 ml dried cranberries
  • 100g green beans, trimmed
  • 750.00 ml cold leftover mixed roast vegetables
  • 40.00 ml sunflower and pepita seed mix
  • 125.00 ml fresh flat-leaf parsley leaves
  • 62.50 ml fresh basil leaves
  • 1 small eschalot, roughly chopped
  • 42.00 gm lemon juice
  • 56.88 gm extra virgin olive oil
  • 11.80 gm wholegrain mustard
  • 500g piece cold leftover rare roast beef, sliced
Instructions:
  • In a covered saucepan over high heat, combine barley, stock, and 1 cup of water. Bring to a boil, then lower the heat to simmer partially covered for 30 minutes until tender and the liquid is absorbed. Stir in cranberries and beans, then let stand covered for 5 minutes before serving.
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper and arrange the vegetables in a single layer on the tray. Bake for 10 minutes or until heated through, remembering to sprinkle with seed mix halfway through cooking.
  • Combine parsley, basil, eschalot, lemon juice, and oil in a food processor until finely chopped. Transfer to a bowl, then mix in mustard and season to combine.
  • Combine the barley mixture and roasted vegetables in a large bowl. Divide the mixture among serving plates with the roast beef. Drizzle the dressing over the top and serve.

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