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ATIERNO
Salad of roasted cauliflower and pumpkin with pearl barley and steak
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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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.
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Roast the vegetables in the oven in about 20 minutes until tender and brown.
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In the meantime, cook the pearl barley according to the instructions on the packaging.
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Beat the rest of the curry oil with the red pepper, cumin, lemon zest and juice into a dressing.
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Mix the grits, roasted vegetables, spring onions and parsley and scoop with the dressing.
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Rub the steak with the remaining sunflower oil, salt and pepper.
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Heat a frying pan and fry the steak in 4-6 minutes.
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Let the meat rest under foil for about 5 minutes and cut into thin slices.
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Place the steak on the salad.
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Nutrition
305Calories
Sodium0% DV0g
Fat32% DV21g
Protein24% DV12g
Carbs5% DV16g
Fiber0% DV0g
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