Rainbow slaw, pearled barley and grilled beef

This salad is a mix of fresh vegetables and salted (for extra crunch) - but you can skip the salting step use all fresh veg if you prefer.

Rainbow slaw, pearled barley and grilled beef Credit: Benito Martin

• serves

  4

• prep

  30 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 1 lemon, juiced
• 100 g (½ cup) pearled barley (see Note), rinsed until the water runs clear 
• 1 small carrot, cut into julienne
• 300 g Chinese cabbage (wombok), very thinly sliced
• 150 g snow peas, very thinly sliced lengthways
• 150 g red cabbage,
• 2 cups (packed) mixed herbs (mint, Vietnamese mint, shiso, dill)
• ¼ cup store-bought fried shallots

Dressing

• 1 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 lemons, juiced
• 2 tsp sugar
• 1 small garlic clove, finely chopped
• 2 small red chillies, halved

Beef marinade

• 2 tbsp fish sauce
• 1 tsp sugar
• ½ tsp sea salt
• ½ tsp freshly ground white pepper
• 500 g beef rump
• 1 tbsp cooking oil

Instructions

Place the barley in a saucepan, cover with twice the volume of water, cover with a lid slightly ajar, bring to the boil over medium-high heat, then reduce to medium and simmer until the liquid has evaporated and steam holes appear and the grains are tender but still slightly chewy (about 40 minutes for soaked grains or 50 minutes for unsoaked grains). Remove the pan from the heat, place a tea towel underneath the lid and allow the grains to steam for 5 minutes – this will remove excess moisture and make your grains fluffy.

Combine the marinade ingredients, except the beef and oil, in a bowl, stirring to dissolve the sugar. Brush the marinade over both sides of the beef and set aside for at least 30 minutes (or while you cook the barley).

Place half of the carrot, cabbage and snow peas in large bowl, toss with 2 tbsp sea salt with your hands. Place in a sieve placed over a bowl and leave to sit for 30 minutes or until you’re ready to compose the salad.

Make the dressing: combine the ingredients, stirring to dissolve the sugar. Adjust if you prefer it more salty, sweet, tangy or fiery.

Cook the beef: heat the oil a frying pan over high heat, cook the beef for 5 minutes on each side for medium rare. Remove from the pan, allow to rest for 10 minutes, then thinly slice against the grain.

When ready to serve, toss the barley with half of the dressing to coat. Add the barley to the salted slaw mixture, along with the beef and toss to combine. Gently toss through the remaining fresh slaw mixture, herbs and enough dressing to coat. Serve sprinkled with the fried shallots.

Note

• Soaking grains (especially harder grains including barley, wheat, rye and spelt) will make them easier to digest and reduce the cooking time. Place grains in a large bowl, cover with at least twice the volume of water, stir through 2 tsp whey, buttermilk or yoghurt (with live cultures) and leave at room temperature for 6 hours or overnight. Drain and cook as instructed.

Be inspired by more grain-based recipes here, thanks to Tip Top 9 Grain®.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.