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


  • 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 )


  1. 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.
  2. 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.
  3. Mix together all the dressing ingredients, and seasoning to taste.
  4. 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

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