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