fresh basil leaves, to garnish
1 portion leftover roast butternut squash (about 330g/11½oz uncooked squash, if cooking separately)
165²µ/5¾´Ç³ú cherry tomatoes, quartered
1 garlic clove, finely chopped or grated
¼ onion, finely chopped
100²µ/3½´Ç³ú spinach
salt and freshly ground black pepper
1 tsp olive oil
250g/9oz pearl barley, rinsed and drained (or 1 grain pouch – see recipe tips)
1 vegetable stock cube
40g/1½oz frozen peas