Recipes Sides:

Cacio e pepe broccolini with lemon pearl barley

Hetty McKinnon
Cacio e pepe broccolini with lemon pearl barley


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


  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

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