1kg peeled butternut chopped into small chunks
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp smoked paprika
Salt and pepper
¾ cup pearl barley, rinsed and cooked in 3 cups of salted water until tender and drain.
100 ml pomegranate juice
1 tsp Dijon mustard
1 tsp honey
2 Tbsp red wine vinegar
¼ cup olive oil
Handful of each; fresh mint, basil, baby spinach and rocket
1 small red onion, thinly sliced.
4 Tbsp each, roasted pumpkin seeds and chopped roasted pecan nuts
Piece of steak of your choice
Reheat the oven to 200°C.
Roast the butternut with the olive oil, vinegar, salt pepper, paprika for about 25 minutes until browned and cooked through.
Whisk together the pomegranate juice, mustard, honey, salt and pepper.
Add the olive oil and whisk to form an emulsion.
Arrange the greens on a plate and scatter with the onions, barley and butternut.
Season your steak with salt and pepper and grill in a hot pan to the doneness of your liking.
Rest your steak for 3 minutes before slicing and laying on top of your salad.
Serve drizzled with the dressing and sprinkled with pumpkin seeds and pecans.