Roasted broccoli with barley and haloumi

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Roasted broccoli with barley and haloumi
  • 1 cup (200g) pearl barley
  • 850 gram broccoli
  • 3 clove garlic, sliced thinly
  • 2 fresh long red chillies, halved lengthways, seeded, sliced thinly
  • 1/2 cup (125ml) extra virgin olive oil
  • 180 gram haloumi cheese, cut into 2cm-thick slices
  • 2 tablespoon lemon juice
  • 1 cup loosely packed torn fresh mint leaves
  • 1 cup fresh coriander leaves, chopped coarsley
  • 2 tablespoon dukkah


Roasted broccoli with barley and haloumi
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Cook barley in a large saucepan of boiling salted water, uncovered, 30 minutes or until tender; drain.
  • 3
    Meanwhile, cut broccoli into large florets. Combine broccoli, garlic, chilli and ¼ cup of the oil in a large shallow baking dish; season.
  • 4
    Roast 10 minutes or until broccoli is almost tender and beginning to brown. Add haloumi; roast further 10 minutes or until haloumi is heated through and browned lightly.
  • 5
    Drizzle remaining oil and juice over broccoli mixture. Combine broccoli mixture with barley and herbs. Season to taste. Serve sprinkled with dukkah.


This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both.

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