Pearl barley and pea risotto with haloumi crumbs

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

2.Add half the butter to pan and heat on medium until bubbling. Sauté leek and garlic for 4-5 minutes until tender. Add barley and thyme, then cook for 2 minutes, stirring to coat grains well.

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

4.Add stock, 1 cup at a time, stirring until almost completely absorbed between each addition. Add peas in with final cup of stock.

5.Stir in grated haloumi and remaining butter. Season, then cover and set aside for 2 minutes.

6.In a small frying pan, heat remaining oil on high. Cook crumbled haloumi for 2-3 minutes, stirring, until golden. Scatter risotto with haloumi, pancetta and snow pea sprouts to serve.