Steak Salad with Parmigiano Reggiano & Basil Crème
with pearl barley, arugula & tomatoes5.0(4)
Calories
:
524 kcalProtein
:
38.2g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Gerst
- Gluten
- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
40 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
½ piece
Red onion
½ piece
Garlic
½ piece
Bell pepper
125 g
Mini Roma tomatoes
½ sachet(s)
Sicilian-style herb mix
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
120 g
Steak strips
20 g
Arugula
7.5 milliliters
Basil crème
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2194 kJ
Calories524 kcal
Fat21.4 g
Saturated Fat5.4 g
Carbohydrate39.7 g
Sugar12.3 g
Dietary Fiber9.4 g
Protein38.2 g
Cholesterol8.3 mg
Salt1.4 g
Potassium769.1 mg
Calcium141.1 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pearl barley in the stock for 20 - 25 minutes, then drain and set aside.
- Slice the onion into wedges and crush or mince the garlic.
- Cut the bell pepper into large chunks.
Did you know... the bell pepper in this recipe contains vitamin B6, a nutrient that supports the nervous system.
2
- Transfer the tomatoes, the bell pepper, the garlic and the onion to an oven dish, then drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 minutes.
- Grate the cheese in the meantime.
- Take the steak strips out of the fridge and allow to reach room temperature.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the steak strips for 4 minutes.
- Season with salt and pepper, then deglaze with the balsamic vinegar.
- In a salad bowl, combine the pearl barley with the arugula, the roasted vegetables, the Sicilian-style herbs and half of the cheese.
- Season to taste with salt and pepper.
4
- Serve the pearl barley on deep plates and top with the steak strips.
- Drizzle with the basil crème and garnish with the rest of the cheese.
