Broccoli and Pearl Barley Gratin

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OcadoLife

6 serving

Prep time: 10 mins

Cook time: 1 hr 20 mins

Serves: 6

This is a vegetarian gratin with a difference. There are two things that make it unique. Firstly, roasting the broccoli adds a slightly nutty note that pairs well with the cheesy sauce. Secondly, rather than using potatoes or pasta as the carbohydrate, here pearl barley is used, which gives the dish a lovely crunchy texture. We’d also suggest a side salad with a tangy dressing to cut through the richness: try one part dijon mustard and white wine vinegar to three parts vegetable oil, with diced shallot and a pinch of sugar. A lovely creamy veggie main.

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Ingredients Method

Ingredients

1 kg broccoli (approx. 3 heads), florets separated and stalk finely chopped
1 tbsp sunflower oil
200g pearl barley
60g unsalted butter
3½ echalion shallots, finely sliced
2 large garlic gloves, crushed
60g plain flour
1 litre semi-skimmed milk
1 heaped tbsp dijon mustard
225g extra-mature cheddar, grated
30g dried breadcrumbs
1 bag mixed salad leaves, to serve

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Put the broccoli on baking trays, drizzle with oil and season with salt. Roast for 30 mins. Meanwhile, bring a pan of water to the boil, add the pearl barley and cook for 20 mins; drain and set aside.

Step 2

Melt the butter in a large pan and add the shallots. Cook for 8-10 mins, stirring often, until softened. Reduce the heat, stir in the garlic and cook for 2-3 mins. Stir in the flour and cook until the flour smells biscuity.

Step 3

Increase the heat and add a little milk, stirring; the mixture will stiffen. Gradually add the rest of the milk, stirring, to create a thick white sauce. Remove from the heat; stir in the mustard, 200g of the cheese and salt to taste.

Step 4

Add the broccoli and pearl barley into the sauce, stirring all the while, then tip into a shallow baking dish and smooth the top. Scatter with the breadcrumbs and remaining cheese. Bake for 30 mins, until deeply golden.