Cacio e pepe broccolini with lemon pearl barley

Hetty McKinnon

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  • Ingredients

    • Serves 4

      • 454g / 16 oz broccolini, halved
      • 1 small clove garlic, finely chopped
      • ½ tsp freshly ground black pepper
      • 30g pecorino cheese, grated
      • ¼ cup chopped flat-leaf parsley
      • extra virgin olive oil
      • sea salt
      • extra lemon wedges and pecorino, for serving

      Lemon pearl couscous

      • ¾ cup pearl barley
      • Juice and zest of ½ lemon
      • extra virgin olive oil
      • sea salt
  • Method

      1. In a medium frypan on medium heat, drizzle some olive oil and add the broccolini spears, garlic and pan fry for 2 minutes on each side, until there is some charring. Season well with sea salt.
      2. Bring a medium pot of salted water to the boil, and add the pearl barley.
      3. Cook for 20-25 minutes until the pearl barley is tender. Drain, and return to a medium bowl.
      4. While still warm, add the lemon juice, zest, sea salt and oil.
      5. Combine the broccolini with the pearl barley and parsley.
      6. Spoon onto a serving plate.
      7. Sprinkle over black pepper and grate over the pecorino cheese.
      8. Serve with extra pecorino and lemon wedges on the side.

      © 2016 Recipe by Hetty McKinnon