Roasted Broccolini with Barley & Haloumi

Trust me when I say, that once you try this roasted broccolini with barley & haloumi, it will become a regular on your family menu.

This dish is a big favourite in our house. It’s simple and so delicious that you can’t help but go back for seconds. What works so well with this dish is the barley. Yes it’s true, barley may take a little longer to cook than rice, but it does such a wonderful job of linking all the flavours together.

With the chillies, you can deseed them if you don’t like it spicy. You can also change it up and try using different dukkah flavours too. This dish has become a regular dish for us and every time we make it, it just keeps getting better with every cook. Enjoy!

Roasted Broccolini with Barley & Haloumi

5 from 2 votes
Recipe by Dad’s Home Kitchen with Jase Pashley Course: Dinner


Prep time


Cooking time




  • 3 bunches 3 Broccolini

  • 250 g 250 Haloumi cheese cubed

  • 1 cup 1 Pearl Barley

  • 2 2 long fresh red chillies, halved length ways and sliced thin (deseed if you don’t want it spicy)

  • 2 Tbsp 2 Lemon Juice

  • 2 Tbsp 2 Olive Oil

  • 1 cup 1 roughly chopped coriander leaves

  • 1 cup 1 roughly chopped mint leaves

  • 2 Tbsp 2 dukkah


  • Cook the barley in boiling salted water for approx 30 – 40 minutes or until tender then drain.
  • Preheat your oven to 220°C
  • Meanwhile, cut the broccolini into florets & put them in a bowl along with your garlic, chillies & olive oil and mix them with your hands.
  • Place them on baking or roasting tray and pop in the oven for 10 minutes.
  • Add the haloumi and roast for another 10 minutes.
  • In a serving dish, place the barley in then put in the broccolini mixture.
  • Top it with the mint & coriander, then drizzle the lemon juice and a little more olive oil.
  • Finally sprinkle your dukkah over the top. Delicious!

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One Comment

  1. This sounds delicious! I know what’s next on the menu 🙂


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