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Serves 4
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- Place the dillisk in a bowl and cover with hot water. Leave to soak for 10 minutes, then drain, reserving the soaking liquid. Roughly chop the dillisk and set aside.
- Place the chopped hazelnuts in a dry pan over a medium heat and toast for 3-4 minutes until fragrant, shaking the pan often and being careful not to burn them. Transfer to a bowl and set aside.
- Melt the butter with the oil in a large, heavy saucepan over a medium heat. Cook the onion, garlic and a pinch of salt and pepper for 5-6 minutes until softened, stirring constantly.
- Add the barley and stir to coat in the butter. Cook for 2-3 minutes.
- Add the wine and the seaweed soaking liquid and simmer for 3-4 minutes until the barley has absorbed the liquid. Adjust the heat to maintain a gentle simmer.
- Add the stock one ladleful at a time, stirring constantly and waiting until all of the stock has been absorbed before adding the next ladleful.
- When the barley is tender, remove from the heat and stir in the lemon zest, cream cheese and grated cheese. Add the dillisk and spinach and stir for 1-2 minutes. Add extra salt and pepper to taste.
- Serve topped with the toasted hazelnuts
Nutrition Facts
Per Serving: 446kcals, 18.7g fat (8g saturated), 59.8g carbs (3.8g sugars), 11.4g protein, 12.5g fibre, 0.715g sodium and some extra grated cheese, if desired.Serves 4
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