Steak & Roast Red Pepper Salad

Steak & Roast Red Pepper Salad

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150g lean steak 

85g pearl barley (basmati rice alternative), rinsed 

43g red peppers, sliced 

1/2 red onion, sliced into wedges 

1/3 bag baby spinach 

1 tsp olive oil 

Juice 1/3 lemon


1. Place the pearl barley, or basmati rice in a saucepan and cover with water, then cook for 25 minutes until cooked. Then drain, and pour into the bowls.

2. Whilst this is happening, preheat the oven to 200 degrees celsius, place the peppers and onions on a baking tray and drizzle with olive oil. Cook for 20 minutes.

3. Rub some salt and pepper on the steak and cook in a non-stick pan on a high heat for 4 minutes each side.

4. Top the pearl barley with the spinach and vegetables. Then, slice the steak and serve.

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