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Pearl barley with spinach, peas, tomatoes and butternut squash
Fruit and vegetables
¼
onion
, finely chopped
1
garlic
clove, finely chopped or grated
1 portion
leftover
roast
butternut squash
(about 330g/11½oz uncooked squash, if cooking separately)
100g/3½oz
spinach
165g/5¾oz
cherry tomatoes
, quartered
fresh
basil
leaves, to garnish
Cooking ingredients
250g/9oz
pearl barley
, rinsed and drained (or 1 grain pouch – see recipe tips)
1
vegetable stock
cube
1 tsp
olive oil
salt and freshly ground
black pepper
Other
40g/1½oz frozen
peas
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