Pearl barley, roasted squash and fennel salad

This recipe is one based on Hugh F-W's in 'Veg', however, I felt that his simpler receipe needs more kick and oomph and have refined it to add maximum flavour and punch. Pearl barley does not have much flavour itself, but will soak up the flavours of what it is cooked with, with that in mind, this is where I focused my concentration and the addition of more garlic and chilli to the roasting veg is an absolute necessity to lift this dish.


What you will need
1 small butternut squash
2 bulbs fennel (fronds reserved)
A handful of cherry tomatoes
50g walnuts
200g pearl barley
300-350ml vegetable stock
Juice and zest of 1 lemon
2-3 cloves garlic
2 tea spoons dried chilli flakes
20g parmesan cheese
Fresh parsley


Firstly, peel and cube the butternut squash. Toss in olive oil, season with salt and place in an oven at 190 degrees for 15 minutes

Meanwhile, slice the fennel into chink lengthways and toss in the oven with the squash, crushed garlic and chilli flakes. Connitue to roast for another 20 minutes.

Whilst the vegetables are cooking, place the pearl barley on to cook with the vegetable stock. This should take about 40 minutes.

After the 20 minutes further cooking for the vegetables, add the walnuts and tomatoes and cook for a further 8-10 minutes. When the vegetables are cooked through and caramelised remove from the oven.

Drain the pearl barley when cooked and toss with the roast vegetables and all the cooking oils.

 

Finally, squeeze in the lemon juice, add the zest, parmesan cheese, the chopped fennel fronds and parsley and serve.