This versatile plant-based bowl is full of both colour and flavour. Enjoy as main meal or portion it up for a great lunch or snack pot, equally tasty served hot or cold.

Ingredients

• 200g pearl barley 
• 1 butternut squash, peeled and diced
• 40g toasted pumpkin seeds 
• 1 red onion, sliced 
• 50g kale, washed and sliced
• Juice of half a lemon
• 1 tsp dried thyme
• 60g baby spinach, washed
• Pinch of nutritional yeast 
• Olive oil, salt and pepper to taste 

Directions

1. Mix the squash and onion with the thyme and olive oil and roast on a baking sheet at 175 for 35-40 minutes until golden and tender.
2. Boil the pearl barley for 30-35 minutes and drain.
3. For the pesto blend the spinach, lemon, nutritional yeast, half the pumpkin seeds and olive oil to taste, then mix it with the cooked barley.
4. Mix all ingredients together and enjoy warm or leave to cool.

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