Pearl barley with squash, sage and goat's cheese

Ingredients

For 1 serving

• Pearl barley70 g
• Butternut squash150 g
• Onion30 g
• Vegetable broth450 ml
• Extra virgin olive oil8 g
• Fresh sage3 g
• Soft goat cheese40 g
• Hazelnuts8 g
• Saltto taste

Contains: gluten, lactose, nuts, celery,

In season: September – December

Method

1. Warm the vegetable stock and keep it hot over the lowest heat. Peel the butternut squash, scoop out the seeds and cut it into dice of about 1 cm; chop the onion, rinse the pearl barley and keep a few sage leaves aside for serving.
2. Heat the olive oil in a saucepan over medium heat and fry the onion with the rest of the sage for 3–4 minutes, until the onion is translucent; add the squash and cook for 3 minutes, stirring.
3. Add the barley and toast for 2 minutes, until hot and glossy. Cook for 35 minutes over medium heat, adding the hot stock a ladle at a time and stirring often, until the barley is tender and the squash has partly broken down; season with salt.
4. Meanwhile toast the hazelnuts in a dry small pan over medium heat for 3 minutes, until fragrant, and chop them roughly.
5. Turn off the heat and stir in half the fresh goat's cheese. Serve with the remaining goat's cheese in small pieces, the hazelnuts and the reserved sage.