Chefs, it’s time to up your game. This one has a few steps, but we think you’ll pick up some tricks to really impress. Pearl barley’s a hardworking grain, and it just loves to entertain a crowd. But the real star here is parsley oil. One of our favourites, we can’t wait for you to try it!
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baby spinach leaves
To prepare the ingredients, rinse the pearl parsley. Finely chop the parsley, and zest and juice the lemon. Peel and crush the garlic. Finely slice the baby spinach (washed) and spring onions. Cut the broccoli into small florets and the haloumi into 1 cm slices.
Add the pearl barley to a large saucepan of lightly salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. You may need to add more boiling water if it runs dry. Drain and place in a large bowl.
Meanwhile, blanch half of the parsley in a cup of boiling water for 30 seconds. Remove and dry well. Blend the blanched parsley with the lemon juice and the olive oil. (If you don’t have a blender you can just finely chop the parsley and mix everything together). Set aside.
Melt the butter in a medium frying pan over a medium-high heat. Add the garlic, baby spinach and broccoli and cook, stirring, for 2-3 minutes or until softened. Stir the drained pearl barley through the cooked greens with the lemon zest, spring onion and remaining parsley. Season to taste with salt and pepper. Remove the mixture from the pan.
Heat a little olive oil in the same frying pan over a medium-high heat. Add the haloumi and cook for 1-2 minutes on each side or until golden.
Divide the green pearl barley between plates. Top with the haloumi slices and drizzle with the parsley oil.