No pork option - replacement is chicken schnitzels.
Set oven to 250°C, boil the kettle.
Place sweet potato, tomatoes and thyme sprigs (1/4 packet) on a lined oven tray. Toss with oil, salt and pepper. Roast for 15-20 minutes or until sweet potato is golden and tender.
2. Cook the barley
Place barley in a saucepan and cover with hot water (from the kettle). Boil for 15 minutes, or until tender (see step 4).
3. Cook the steaks
Heat a large frypan over medium-high heat. Rub pork steaks with oil and season with salt and pepper (see notes). Cook for 3 minutes on each side or until cooked to your liking.
4. Add the beans
Trim and chop green beans, add to saucepan with barley for the last 3 minutes of cooking.
5. Toss everything together
Mix 2 tbsp olive oil, 1 tbsp vinegar, orange juice, balsamic dressing and crushed garlic in a large serving dish. Toss in barley, beans and roasted vegetables. Season to taste with salt and pepper.
6. Finish and plate
Serve roasted sweet potato barley with pork steaks (see notes). Sprinkle with any extra thyme leaves if desired.
If your pork steaks are too thick for your liking, place between two baking papers and bash with a rolling pin to desired thickness. Zest the orange used for the salad dressing on the pork steaks for a lovely citrus flavour!
Slice steaks and toss through salad if preferred.
No pork option - replacement is chicken schnitzels
Diced sweet potato, 1 bag (500g)
Cherry tomatoes, 1 packet (200g)
Thyme, 1/2 packet *
Pearl barley, 1 packet (250g)
Pork steaks, 600g
Green beans, 1 packet (250g)
Caramelised balsamic dressing, 1 sachet
Garlic, 1 clove
From your pantry
Olive + oil for cooking, salt, pepper, red wine vinegar