Method
Step 1
Barley: Boil the kettle. Place large pot on a medium-high heat, add the barley and pour in the boiling water (enough to cover by 5cm – DO NOT ADD SALT). Lower the heat and simmer (gently boil) for 30-35 minutes until cooked, but with a slight bite. Drain, rinse with cold water and set aside.
Step 2
Preparation: Prepare all ingredients as indicated above.
Step 3
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut in half and juice. Set aside.
Step 4
Dressing: Mix together the garlic, mustard powder, lemon juice and olive oil (see quantity above for the dressing) and season with salt and pepper.
Step 5
Sweetcorn kernels: Place a large pan on medium-high heat and add a knob of butter. When the butter has melted add the kernels and cook with a little salt until slightly browned and cooked – 3 minutes. Remove from the pan and set aside.
Step 6
Kebabs: Toss the beef cubes in a little olive oil, salt, pepper and the chilli flakes (optional). Thread onto the skewers (about 2-3 cubes per skewer). Wipe the pan you used for the sweetcorn kernels with paper towels and place on medium-high heat. Add a little splash of olive oil to the pan. When hot, add the kebabs and pan fry for 8-10 minutes, turning occasionally, until brown all over and still slightly pink inside. Remove from pan and set aside.
Step 7
Swiss chard salad: Using a sharp knife, remove the stalks from the Swiss chard and slice into very thin strips (2mm). Place in a bowl and mix with the coriander, spring onions, lemon zest and sweetcorn kernels. Add the barley and the dressing and mix through. Season with salt and pepper to taste.
Step 8
Serve the beef kebabs with the Swiss chard salad on the side.