Serves 2

Preparation time: 20 minutes Cooking time: 35 minutes

Ingredients:

• 2 tsp olive oil
• 200g pearl barley
• 1 small onion peeled and chopped
• 1 clove of garlic peeled and crushed
• 200g fresh beetroot, peeled and grated
• 500ml vegetable stock made from a low-salt stock cube
• 20g pecans or hazelnuts, chopped
• 60g low-fat cheese
• 1 tbsp chopped fresh dill

To serve:

• 50g fresh rocket
• 80g Greek-style natural yoghurt mixed with 1 tbsp chopped fresh dill

Method:

1. Heat the olive oil in a large non-stick panand add the pearl barley and onion
2. Cook, stirring, for two minutes, then add the garlic, grated beetroot and stock
3. Bring to the boil, reduce the heat and simmer covered for 30 minutes, stirring from time to time until liquid is absorbed and barley is tender
4. Toss in the chopped pecans and soft cheese,stirring until cheese melts into the risotto.
5. Stir in the dill. If freezing, pack into a suitable and continue to step 3 after defrosting and reheating (you may need to add a little hot water when reheating)
6. Divide between two warmed shallow serving dishes and top with rocket and dill yoghurt