Description
A vibrant, flavorful salad featuring grilled steak, juicy nectarines, pearl barley, and spinach. Balanced with a zesty ginger-soy dressing, this dish is both nutritious and satisfying—perfect for a summer lunch or a light dinner.
Ingredients
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½ cup pearl barley
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2 baby eggplants, sliced
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Olive oil spray
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1 tbsp lemon pepper seasoning
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1 tbsp grated ginger
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1 garlic clove, crushed
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1½ tbsp salt-reduced soy sauce
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1 tbsp lemon juice
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1 tsp caster sugar
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2 tbsp vegetable oil
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6 beef sizzle steaks
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3 yellow nectarines, cut into wedges
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60g baby spinach
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½ red onion, thinly sliced
Instructions
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Cook pearl barley according to package instructions. Rinse and cool.
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Grill eggplant slices with olive oil spray and seasoning until tender.
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Mix marinade with ginger, garlic, soy sauce, lemon juice, sugar, and half the oil.
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Marinate steak briefly, then grill 30–60 seconds each side. Rest and slice.
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Combine barley, eggplant, spinach, onion, nectarines, and steak in a large bowl.
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Drizzle remaining marinade or fresh lemon juice over the top and serve.
Notes
- For best results, use ripe nectarines.
- You can swap pearl barley with quinoa or farro.
- Let steak rest before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Main Dish
- Method: Grilling, Boiling
- Cuisine: Fusion, Summer