Ingredients

• 1/2 cup pearl barley, rinsed
• 2 baby eggplant, thickly sliced into rounds
• Olive oil spray
• 1 tablespoon lemon pepper seasoning
• 1 tablespoon finely grated fresh ginger
• 1 small garlic clove, crushed
• 1 1/2 tablespoons salt-reduced soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon caster sugar
• 2 tablespoons vegetable oil
• 6 beef sizzle steaks
• 3 yellow nectarines, stones removed and discarded, cut into wedges
• 60g baby spinach
• 1/2 red onion, thinly sliced

Method

• Step 1 Cook barley following packet directions. Drain. Refresh under cold water. Drain.
• Step 2 Meanwhile, heat a barbecue grill or chargrill pan on high. Spray eggplant with oil and sprinkle with seasoning. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender. Transfer to a large bowl.
• Step 3 Meanwhile, combine ginger, garlic, soy sauce, lemon juice, sugar and half the oil in a bowl. Drizzle remaining oil over steak. Season with salt and pepper. Cook steak on barbecue grill for 30 seconds each side or until cooked to your liking. Transfer to a plate. Loosely cover with foil. Stand for 5 minutes to rest. Cut into 5cm strips.

• Step 4 Add steak, barley, nectarines, spinach and onion to eggplant. Toss to combine. Arrange on a serving platter. Drizzle with ginger dressing. Serve.