1/2 cup pearl barley, rinsed
2 baby eggplant, thickly sliced into rounds
Olive oil spray
1 tablespoon lemon pepper seasoning
1 tablespoon finely grated fresh ginger
1 small garlic clove, crushed
1 1/2 tablespoons salt-reduced soy sauce
1 tablespoon lemon juice
1 teaspoon caster sugar
2 tablespoons vegetable oil
6 beef sizzle steaks
3 yellow nectarines, stones removed and discarded, cut into wedges
60g baby spinach
1/2 red onion, thinly sliced
- Cook barley following packet directions. Drain. Refresh under cold water. Drain.
- Meanwhile, heat a barbecue grill or chargrill pan on high. Spray eggplant with oil and sprinkle with seasoning. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender. Transfer to a large bowl.
- Meanwhile, combine ginger, garlic, soy sauce, lemon juice, sugar and half the oil in a bowl. Drizzle remaining oil over steak. Season with salt and pepper. Cook steak on barbecue grill for 30 seconds each side or until cooked to your liking. Transfer to a plate. Loosely cover with foil. Stand for 5 minutes to rest. Cut into 5cm strips.
- Add steak, barley, nectarines, spinach and onion to eggplant. Toss to combine. Arrange on a serving platter. Drizzle with ginger dressing. Serve.