Grilled broccoli and barley salad

A healthy dinner that's packed with flavour.

  • 45 mins cooking
  • Serves 4
  • Print
Create a flavourful dinner with this hearty grilled broccoli salad is packed full of fresh vegetable, fragrant oregano salsa and your choice of salmon, fetta or beef.
Looking for more hearty salads?


  • 1 cup (200g) pearl barley
    1 medium head broccoli (350g), cut into small florets
    1 bunch broccolini (175g), trimmed,
    halved lengthways
    500g (1lb) vine-ripened cherry tomatoes
    1 tablespoon extra virgin olive oil
    100g (3oz) 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 (scallions), sliced thinly
  • 2 tablespoons baby capers
  • 1 fresh long red chilli, seeded, chopped finely
  • ½ cup (125ml) extra virgin olive oil
  • ¼ cup (60ml) sherry vinegar
  • fresh oregano leaves, extra
  • 600 grams beef rump steak OR
  • 4 x 220g (7oz) salmon fillets OR
  • 400 grams piece fetta +
  • 1 tablespoon extra virgin olive oil


  • 1
    Cook barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl.
  • 2
    Meanwhile, to make oregano salsa, combine ingredients, except last, in a bowl; season to taste. Top with extra oregano leaves.
  • 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 on each side or until light char marks appear. Add to bowl with barley. Grill tomatoes, turning, for 3 minutes or until blistered; add to bowl with barley.
  • 4
    Cook your choice of protein on hot grill plate:Beef Grill beef for 4 minutes on one side, then turn and cook
    for a further 3 minutes on the other side for medium-rare 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 bite-sized pieces. Fetta Cut 30cm (12in) 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.
    Season with salt and pepper. 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 and softened. Remove from foil, taking care as the steam will be hot. 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; season to taste. Serve with salad leaves and remaining salsa.

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