Haloumi with Green Pearl Barley & Parsley Oil
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ cup
pearl barley
(Contains: Gluten;)
1 bunch
parsley
½
lemon
1 clove
garlic
1 head
broccoli
1 bag
baby spinach leaves
1 bunch
spring onions
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
2 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, rinse the pearl barley. Finely chop the parsley. Zest and juice the lemon, and peel and crush the garlic. Cut the broccoli into very small florets. Finely slice the baby spinach (washed) and spring onion, and cut the haloumi into 1 cm thick slices.
Add the pearl barley to a large saucepan of 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, broccoli and baby spinach 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.
