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
- 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.
- Bring a medium pot of salted water to the boil, and add the pearl barley.
- Cook for 20-25 minutes until the pearl barley is tender. Drain, and return to a medium bowl.
- While still warm, add the lemon juice, zest, sea salt and oil.
- Combine the broccolini with the pearl barley and parsley.
- Spoon onto a serving plate.
- Sprinkle over black pepper and grate over the pecorino cheese.
- Serve with extra pecorino and lemon wedges on the side.
© 2016 Recipe by Hetty McKinnon