Salad of roasted cauliflower and pumpkin with pearl barley and steak

Preheat the oven to 180 ° C.

Mix 6 tablespoons of oil with the garlic and curry. Spoon the cauliflower and pumpkin with half of this oil and spread over a baking sheet.

Roast the vegetables in the oven in about 20 minutes until tender and brown.

In the meantime, cook the pearl barley according to the instructions on the packaging.

Beat the rest of the curry oil with the red pepper, cumin, lemon zest and juice into a dressing.

Mix the grits, roasted vegetables, spring onions and parsley and scoop with the dressing.

Rub the steak with the remaining sunflower oil, salt and pepper.

Heat a frying pan and fry the steak in 4-6 minutes.

Let the meat rest under foil for about 5 minutes and cut into thin slices.

Place the steak on the salad.