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Roast Butternut, Barley, Rocket & Pomegranate Salad with Steak

Serves 4


  • 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

  • Pomegranate seeds

  • 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.

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