Name: Roasted broccoli with barley and haloumi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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