4 servings
Prep: 20 mins,
Cooking: 1 hr 20 mins
Perfect for a flavour-packed supper of wintry goodness.
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Ingredients (17)
500 g | butternut — cut into chunks |
3 tbsp | olive oil |
1/2 tsp | dried oregano |
sea salt and freshly ground black pepper — to taste | |
1 tbsp | butter |
2 | leeks — diced |
1 | shallot — finely diced |
1 bunch of | swiss chard — centre stem removed and shredded |
lemon — zest and juice | |
1 stem of | fresh rosemary — destalked and finely chopped |
1/4 tsp | dried chilli flakes |
225 g | barley |
1/3 cup | white wine |
800 ml | vegetable stock |
1/2 cup | parmesan cheese |
30g g | rocket — finely chopped |
Generous handful of | pine nuts — toasted |
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