Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of salted water to the boil for use later. Place your thinly shaven beetroot and shaven/grated baby radish in a bowl along with your DailyDish Quick Pickle Liquor. Drizzle with olive oil, season with salt and pepper. Check for balance with some sugar/sweetener if need be. Just before serving, add your roughly chopped fennel.

Washing Instruction

Wash your hands, beetroot and baby radish well. Rinse your fennel thoroughly and drain on paper towel.

Gino's Tip

Quick pickling requires thinly sliced vegetables, so the thinner the shavings the better the outcome.

Step 1 - Pearl Barley

>Cook your pearl barely in a large saucepan along with water (just about covering) for 30-35 minutes until tender with a slight chew. Once done drain through a colander and season with salt and pepper. Please check on your barley readily and add water where need be to facilitate cooking.

Step 2 - Dukkah Steak

Season your sirloin steaks with salt, pepper and your DailyDish Spice Mix. Heat a large frying pan over med-high heat, once your pan is hot but not smoking, add a drizzling of olive oil and sear your steaks until your desired doneness. About 2-3 minutes per side works best for about med-well, less time if you like it more tender.

Step 3 - Greens

Once your water in your medium saucepan has come to the boil, cook your edamame for 2-3 minutes until heated through. Drain through a colander.

TO SERVE

Mix your pearl barley along with your greens, divide this amongst your servings, top with your dukkah steak and serve with your pickled beetroot, radish and dollops of hummus.