Spelt Grain Salad Of Sirloin Steak, Artichoke Hearts, Bay Leaves, And Feta
Spelt grain salad of sirloin steak, artichoke hearts, bay leaves, feta and olives served with a chilli honey dressing
Ingredients
- 300g Sharpham Park Organic Spelt Grain
- 500g sirloin steaks
- 175g chargrilled artichoke hearts
- 140g baby leaf salad leaves
- 200g feta ( broken into small chunks, or sliced )
- 3x tbsp extra virgin olive oil
- 1x lime juice and zest
- 1x tsp Piri-Piri seasoning
- 130g pitted kalamata olives (or any pitted olives of your choice )
For the dressing
- 1/2 - 1x red chilli ( finely chopped - depending on taste )
- 1x lime juice and zest
- 4x tbsp extra virgin olive oil
- 1 tsp honey
- 1x handful of mint leaves ( finely chopped )
Method
- Firstly prepare the spelt grain. Rinse a couple of times under running water then place into a pan of boiling water cooking for 20 mins, drain then add 2x tbsp of olive oil, a pinch of salt and pepper, mixing to combine then set aside.
- Rub the steaks with 1x tbsp of olive oil, the Piri-Piri seasoning and some salt and pepper. Place a non-stick dry pan on a high heat and cook the steaks for roughly 3 mins per side for medium, longer or less time depending on your preference, remove onto a plate and leave to rest.
- Mix together all the dressing ingredients, and seasoning to taste.
- Cut the steak into thin slices, plate everything up onto a platter and finish by drizzling the dressing over with a few extra mint leaves and some extra lime wedges.
- 17th June 2022