BROCCOLI HALOUMI ROAST WITH SALSA VERDE

SERVES 6 PREP + COOK

1 HOUR 30 MINS

◆ 3 small heads broccoli, trimmed

◆ 1 cup pearl barley ◆ 8 shallots, quartered ◆ 2 tbsp olive oil

◆ 1 tsp ground cumin

◆ 1 tsp fennel seeds, bruised ◆ 400g haloumi, cut into 5mm slices

◆ ¼ cup pine nuts, toasted (optional)

SALSA VERDE

◆ ¾ cup flat-leaf parsley leaves

◆ ½ cup fresh mint leaves ◆ 1 small garlic clove, crushed ◆ 1 tsp Dijon mustard

◆ 2 tbsp red wine vinegar

◆ 1/ cup extra-virgin olive oil

3

1 Preheat oven to 180°C. 2 Halve each broccoli head lengthways. Cook broccoli in a large saucepan of salted boiling water 2 mins or until just soft enough to insert haloumi slices between florets. Remove from water with tongs. Drain well.

3 Add barley to same pan of boiling water. Reduce heat to low, simmer, covered, 25 mins or until tender. Drain well.

4 Toss shallots with half the oil in a large roasting pan. Roast 5 mins. Rub broccoli with remaining oil, cumin and fennel seeds. Insert haloumi slices between florets. Place, cut-side down, on shallots in roasting pan. Season. Roast 45 mins or until broccoli and shallots are tender and haloumi is golden.

5 SALSA VERDE Blend or process herbs, garlic, mustard and vinegar to a coarse paste. Transfer to a small bowl. Stir in oil to combine.

6 Add barley to roasting pan with broccoli and haloumi. Toss well with shallots in pan juices. Top with pine nuts, if using, and drizzle with salsa verde.