PEARL BARLEY & PEA RISOTTO WITH HALOUMI CRUMBS

SERVES 4 PREP 15 MINS COOK 35 MINS

• 1 tbsp olive oil

• 8 slices pancetta, roughly chopped

• 40g butter

• 1 leek, finely sliced

• 1 garlic clove, crushed

• 2 cups pearl barley

• 3 tsp fresh thyme leaves

• ½ cup dry white wine

• 6 cups hot chicken stock

• 500g fresh peas, peeled, podded

• 250g haloumi, half grated, half crumbled

• 50g snow pea sprouts, ends trimmed

1 In a large heavy-based saucepan, heat half the oil on high. Cook pancetta slices 1-2 mins each side until crisp. Drain on paper towel.

2 Add half the butter to pan and heat on medium until bubbling. Saute leek and garlic 4-5 mins until tender. Add barley and thyme and cook

2 mins, stirring to coat well.

3 Pour in wine to deglaze pan. Simmer 1-2 mins until almost completely evaporated.

4 Add stock, 1 cup at a time, stirring until almost completely absorbed between each addition and adding peas with final cup of stock (about 20 mins).

5 Stir in grated haloumi, remaining butter, pancetta and snow pea sprouts. Season. Cover and set aside 2 mins.

6 Meanwhile, in a small frying pan, heat remaining oil on high. Cook crumbled haloumi 2-3 mins, stirring, until golden. Scatter risotto with haloumi to serve.