Name: Seared Sirloin Salad with Barley, Grapes and Sumac
Yield: Serves 4
Cuisine: Spanish
Ingredients: a pinch of freshly ground coriander seeds; 50 g pearl barley (dried weight); 2 sirloin steaks, total weight about 500 g, about 2.5 cm thick; 2–3 bunches fresh flat-leaf parsley, leaves picked from the stalks; a drizzle of olive oil; 350 g white grapes, preferably Muscat (cut in half and seeded) or small Sultana (whole); sea salt and black pepper; ½ small onion, grated; 1 tablespoon red wine vinegar; 4 tablespoons extra virgin olive oil; 1 small garlic clove, crushed to a paste with salt; a pinch of freshly ground black pepper; 1 teaspoon coriander seeds, freshly ground; a pinch of freshly ground allspice; 2 teaspoons sumac; 1 teaspoon sumac

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Sumac is a ground red berry that the Turkish, Lebanese and Syrians use traditionally when lemons are not in season, because its sourness is similar to lemons. In this Lebanese recipe sweet grapes balance the tartness of the sumac. It has become one of our favourite dishes.