Spelt Grain Salad Of Sirloin Steak, Artichoke Hearts, Bay Leaves, And Feta

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

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.