Dinner ideas

Pearl barley risotto with haloumi crumbs

We've swapped rice for nutty pearl barley in this beautiful pea and prosciutto recipe for a flavour and texture explosion. Try finishing your dish off with a sprinkling of haloumi crumbs to create the ultimate comfort food.



1.In a large heavy based saucepan heat half oil on high. Cook pancetta slices 1-2 minutes each side, until crisp. Drain on paper towel.
2.Add half butter to pan and heat on medium until bubbling. Saute leek and garlic 4-5 minutes, until tender. Add barley and thyme and cook 2 minutes, stirring to coat grains well.
3.Pour in wine to deglaze pan. Simmer 1-2 minutes until amost completely evaporated.
4.Add stock, 1 cup at a time, stirring until almost completely absorbed between each addition and adding peas with final cup of stock (about 20 minutes).
5.Stir in grated haloumi, remaining butter and season. Cover and set aside 2 minutes.
6.Meanwhile, in a small frying pan, heat remaining oil on high. Cook crumbled haloumi 2-3 minutes, stirring, until golden and toasted. Scatter over risotto with pancetta and snow pea shoots.

If you like, swap fresh peas for 1 ½ cups frozen.


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