PICK YOUR PROTEIN

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Add fish RECIPE PAGE 138

Mega grain and green bowl

Test Kitchen

Add beef

Broccoli and barley salad

Broccoli and barley salad SERVES 4 PREP AND COOK TIME 45 MINUTES

1 cup (200g) pearl barley 350g broccoli, cut into small florets 1 bunch broccolini (175g), halved lengthways 500g vine-ripened cherry tomatoes 1 tablespoon extra virgin olive oil 100g baby salad leaves OREGANO SALSA 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely ½ cup firmly packed fresh oregano leaves, chopped finely 2 green onions, sliced thinly 2 tablespoons baby capers 1 long red chilli, seeded, chopped finely ½ cup (125ml) extra virgin olive oil ¼ cup (60ml) sherry vinegar PICK-YOUR-PROTEIN 600g beef rump steak OR 4 x 220g salmon fillets OR 400g piece fetta, plus 1 tablespoon extra virgin olive oil

1 Cook barley in large saucepan of boiling salted water for 35 minutes or until tender. Drain; transfer to bowl. 2 OREGANO SALSA Combine ingredients in a bowl; season. Top with extra oregano, if you like. 3 Preheat a large oiled grill plate (or pan or barbecue) over medium heat until smoking. Place broccoli, broccolini, tomatoes and oil in a bowl; stir to coat. Grill broccoli and broccolini for 3 minutes until light char marks appear. Add to bowl with barley. Grill tomatoes, turning, for until blistered; add to bowl. 4 Cook protein on hot grill plate: BEEF Grill beef for 4 minutes on one side, turn, cook for a further 3 minutes on other side for mediumrare or until cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 10 minutes. Slice thickly across the grain. SALMON Cook salmon for 2 minutes on each side for medium or until cooked to your liking. Flake into bitesized pieces. FETTA Cut 30cm squares of foil and baking paper. Place foil on bench and top with paper. Pat fetta dry with paper towel. Place fetta in centre of paper and drizzle with the 1 tablespoon oil. Bring sides of foil and baking paper together and fold down to seal; twist ends. Cook parcel on grill plate for 5 minutes on each side until fetta is hot. Remove from foil. Cut into bite-sized pieces. 5 Add protein mixture to barley mixture; toss to mix well. Transfer barley mixture to a platter or divide among plates. Drizzle with the salsa. Serve with salad leaves and remaining salsa.

Mega grain and green bowl SERVES 4 PREP AND COOK TIME 20 MINUTES

⅓ cup (80ml) extra virgin olive oil, plus 1 tablespoon extra 1 clove garlic, crushed 2 x 250g packets microwave brown rice and quinoa mix 600g brussels sprouts, trimmed, halved 300g cavolo nero (Tuscan kale), trimmed 1 teaspoon smoked paprika 2 medium avocados (500g), sliced ⅓ cup (65g) pepitas, toasted TZATZIKI DRESSING 2 Lebanese cucumbers (340g), seeded, grated coarsely, plus extra thinly sliced ½ teaspoon sea salt flakes 1 cup (280g) Greek yoghurt 1 small clove garlic, crushed 3 teaspoons lemon juice 1 ½ tablespoons finely chopped fresh dill PICK-YOUR-PROTEIN 12 red mullet fillets (960g), skin on OR 400g can lentils, drained, rinsed

1 TZATZIKI DRESSING combine cucumber and salt in a bowl; refrigerate for 20 minutes or until cucumber releases liquid. Drain in a colander; squeeze out excess liquid. Transfer cucumber to a bowl; add remaining ingredients. Stir to combine; season to taste. Top with extra cucumber and dill if desired. 2 Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook garlic for 30 seconds. Add rice and quinoa mix; cook, stirring, for 5 minutes or until starting to crisp. Transfer rice mixture to a bowl; season. 3 Heat 2 teaspoons of the oil in same pan; cook brussels sprouts, turning occasionally, for 5 minutes or until charred and tender. Transfer to a plate. 4 Heat another 2 teaspoons of the oil in same pan; cook cavolo nero, turning, for 2 minutes or until just starting to wilt. Transfer to a plate. Wipe pan clean. 5 Combine paprika, extra oil and your choice of protein in a bowl; season. Heat remaining oil in pan over high heat. 6 Cook chosen protein: FISH Cook fish for 2 minutes on each side or until just cooked through. LENTILS Cook lentils until warmed through. Add to rice mixture; stir gently. 7 Divide rice mixture among bowls; top with fish, if using, brussels sprouts, cavolo nero, avocado and pepitas. Drizzle with dressing.

Test Kitchen

Broccoli and barley salad Add salmon

RECIPES EXTRACTED FROM FLEXIBLE PLANT-BASED, $39.99, AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS. COM.AU. R F P A A A A C Broccoli and barley salad Add fetta