Serves 4

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 carrot, chopped

2 celery stalks, chopped

Salt and black pepper

1 tbsp fresh thyme leaves

80g pearl barley

900ml vegetable stock

100g tenderstem broccoli

100g cherry tomatoes, halved

200g baby spinach

To serve:

Basil pesto (optional)

Extra-virgin olive oil

Black pepper

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5-6 minutes until softened.
2. Add the garlic, carrot and celery. Season with salt and black pepper and cook for five minutes.
3. Add the thyme leaves, pearl barley and stock and simmer for 25 minutes or until the barley is tender.
4. Add the broccoli and tomatoes and cook for five minutes longer. Stir through the spinach and cook for 1-2 minutes until wilted. Season to taste.
5. Ladle into bowls and spoon a little pesto over each portion, if desired. Drizzle with some extra-virgin olive oil and finish with a crack of black pepper.

Per serving: 158kcals, 6.2g fat (2.6g saturated), 26.6g carbs (5.4g sugars), 5.4g protein, 6.6g fibre, 0.786g sodium