Pan-Fried Haloumi

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 with the paper towel. Blend the blanched parsley with the white wine vinegar 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 leaves and broccoli and cook, stirring, for 2-3 minutes, or until softened. Stir the drained pearl barley through the cooked greens with the 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.