Seared beef with barley, pea and mint salad

Ingredients

For 1 serving

• Beef rump steak140 g
• Pearl barley50 g
• Peas100 g
• Mint4 g
• Radishes60 g
• Soft goat cheese25 g
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Rinse the pearl barley, put it in a pan of cold salted water, bring to the boil and cook for 30 minutes, until tender but still with some bite; add the peas to the same pan for the last 5 minutes. Drain everything and rinse under cold water.
2. Meanwhile wash, trim and thinly slice the radishes and tear the mint leaves. Take the rump steak out of the fridge.
3. In a bowl combine the barley, peas, radishes, mint and crumbled fresh goat's cheese and dress with half the oil, the lemon juice and a pinch of salt.
4. Heat a griddle over high heat until very hot, brush the meat with the remaining oil and sear it for 2–3 minutes per side, until browned outside and pink inside; season with salt and pepper and rest for 3 minutes.
5. Slice the meat thinly against the grain and serve it on the barley salad.