three course menus
Wheat berry salad with melon and ribeye

Main Course

Wheat Berry Salad with Melon and Ribeye

40 min 4 servings

A really fresh main-course salad, balanced between the tartness of pickled red onion and the sweetness of melon, topped with slices of juicy ribeye. Pickle the onion a few days ahead so the flavours have time to develop. Make some extra brine while you're at it and pickle cauliflower, carrots or anything else you fancy: this is a standard 1-2-3 brine that works for almost everything.

Servings
4

Ingredients

  • Ribeye steak1.8 lb
  • Wheatberries1.3 cups
  • Cherry tomatoes20 pcs
  • Scallions2 pcs
  • Bag of mixed salad1 pcs
  • Melon1 pcs

Pickled red onion

  • Red onion1 pcs
  • Spirit vinegar (12%)3.4 fl oz
  • Sugar0.8 cups
  • Water1.3 cups

Nutrition per serving

Energy802 kcal
Protein54.1 g
Carbohydrates105.9 g
Fat15.1 g
Fiber9.8 g

Instructions

Pickled red onion Slice the red onion thinly, about 3 mm (⅛ in). Bring the vinegar, sugar and water to the boil. Pour the hot brine over the onion in a glass jar and let it cool. When it has cooled, put the lid on and keep it in the fridge. It needs at least a day, preferably a few, so it is definitely something to prepare in good time.

Salad Take the meat out of the fridge in good time so it reaches room temperature, season with salt and pepper and set aside until it is time to fry it. Cook the wheat berries according to the packet and set aside: they should be warm when served, but not hot. Dice the melon, halve the tomatoes, chop the spring onions and mix with the salad leaves. Fry the meat in butter to a core temperature of 60°C (140°F), spooning the butter from the pan over it now and then. If it is a thick piece, sear it on all sides and finish it in the oven at 175°C (350°F).

Assembly Mix the warm wheat berries into the salad and arrange on warm plates. Slice the meat, which has now rested for about 10 minutes, and lay it on the salad. Top with the pickled red onion.

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Tips & Inspiration

Quick pickling

Quick-pickled onion, cucumber or ginger adds acidity and crunch to a dish. The classic Swedish pickling brine is called 1-2-3: one part spirit vinegar (12%), two parts sugar and three parts water. Bring the brine to the boil, pour it over the vegetables and let it cool. Red onion is ready after an hour or so and turns a bright pink. In a clean jar in the fridge it keeps for several weeks.

Meat at room temperature

Take the meat out of the fridge 30–60 minutes before cooking, depending on its size. A fridge-cold piece easily turns grey at the edges before the middle is done. Salt it at the same time if you like. A meat thermometer is the surest way to get the meat the way you want it. Then let it rest for a few minutes before slicing so the juices stay in.