
Found this super yummy recipe and thought I would share it with you! You can replace the fennel with chunks of leek, halved shallots or red onion wedges if you want. It makes for a delicious lunch. SERVES 4, PREP 15mins, COOK 1hr 600g butternut pumpkin, peeled, halved, seeded and cut into 1.5cm chunks 1/3 cup of olive oil 3 fennel bulbs, quartered lengthways, fronds reserved 1 garlic clove, finely chopped 1 cup (200g) of pearl barley, rinsed 50g of … [Read more...]






