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)
Prep:10 minsCook:30 mins
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.