10g dried dillisk (also known as dulse)
50g blanched hazelnuts, chopped
1 tbsp cold-pressed rapeseed oil
1 large onion, chopped
3 garlic cloves, crushed
Salt and black pepper
400g pearl barley
120ml white wine
1.4l vegetable stock
Zest and juice of 1 lemon
60g cream cheese
30g mature hard cheese (such as Mount Callan or Coolea), grated, plus extra to serve
100g baby spinach, finely chopped
- 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
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