200g dried pearl barley
1 medium butternut
squash, peeled, halved,
deseeded and sliced
1 tbsp Schwartz
400g can chopped
tomatoes with onion
1 tbsp fresh thyme leaves, plus extra to serve
COOK the pearl barley according to the pack instructions and drain well.
Meanwhile, put the squash in a saucepan of boiling water over a high heat and cook for 10 minutes. Drain well.
Preheat your oven to 190°C/fan 170°C/ gas mark 5.
In an ovenproof dish, mix together the pearl barley, 2 tsp of fajita seasoning, the chopped tomatoes and the thyme. Season lightly and stir well.
Add the squash in a layer to cover the pearl barley. Spray with low-calorie cooking spray and sprinkle with the remaining fajita seasoning. Cover with foil and bake for 20-25 minutes.
Remove the foil and bake for a further 30 minutes or until all the liquid has been absorbed and the squash is tender.
Scatter with the extra thyme leaves to serve.