Roast, diced breast with lemon and rosemary pearl barley and sage and garlic roast squash
Prep: 10 mins
Cook: 25 mins
Add the squash, garlic and sage to a roasting tray and drizzle well with olive oil then season.
Cook for about 30 mins, until turning golden and soft.
Meanwhile, cook the barley in the stock with the turmeric and a little seasoning until al dente. Add the lemon juice and rosemary at the end of cooking and set aside.
Roast the breast for 10 minutes until cooked and serve with the squash, barley and a good drizzle of olive oil and a twist of black pepper.