Middle Eastern Steak Strips

Add the pearl barley to the pan of boiling water. Boil for 25 mins, then add the green beans to the pan and cook until both the beans and the pearl barley are tender, a further 3-5 mins. Once cooked, use a sieve to drain the pearl barley and the green beans then transfer back into the saucepan, off the heat. 

Meanwhile, pop the squash, and the shallot wedges onto a large baking tray with a drizzle of oil, a pinch of salt and a good grind of pepper. Sprinkle over half the chermoula and toss well to coat everything evenly. Pop onto the top shelf of the oven to roast until softened and golden brown, about 25 mins. Turn halfway through.

Meanwhile, roughly chop the coriander. Zest and halve the lemon. Pop the lemon juice, the olive oil for the dressing (see ingredient list for amount) and half the coriander into a small bowl. Add the sugar (if you have some!), a pinch of salt and pepper and stir well to combine. 

Pop the steak strips into a bowl and sprinkle over the remaining chermoula spice, a pinch of salt and pepper. Toss to coat. IMPORTANT: Remember to wash your hands after handling raw meat! As soon as the pearl barley and beans are cooked and drained, heat a drizzle of oil in a large frying pan over high heat.  Once hot, add the steak to the pan and stir-fry until golden all over, 4 mins, then remove from the heat.