This is the way I cook this fantastic salad from the Moro cookbook. Perfect for summer evenings.
2 cups pearl barley
1 beef stock cube
olive oil
500g 2.5cm thick sirloin steak
350g white seedless grapes
1 bunch flat leaved parsley
Marinade
1/2 small onion
1 tbsp wine vinegar
1 tsp sumac
1 tsp ground corriander
Dressing
1 small garlic clove
1 tbsp wine vinegar
4 tbsp olive oil
2 tsp sumac
pinch allspice
pinch ground coriander
Mix the marinade and rub over the steak – leave for an hour or more if you have time.
Simmer barley and stock cube in a litre of water for 45 mins until tender, then drain and leave to cool. Blend the dressing ingredients and cover. Rinse the parsley and pick off all the leaves, discard the stems or use for soup. Wash and halve the grapes.
Heat a barbeque or grill pan until smoking. Rub a little oil on both sides of the steak, then place in the pan and sear each side for 30 secs each. Remove, sprinkle on a little salt and leave to rest for a minute.
Mix the barley, grapes and parsley leaves in a bowl, and mix in the dressing well. Check for seasoning and adjust as necessary. Cut the steak into thin slices across the grain and mix half in with the salad, and lay the other half on top. Serve immediately.
