Ingredients
- 70 g shallots
- 30 g olive oil
- 250 g pearl barley
- 100 g dry white wine
- 750 g water
- 1 heaped tsp vegetable stock paste, homemade
- ½ tsp fine sea salt
- 2 pinches ground white pepper
- 40 g pine nuts
- 400 g courgettes
- 50 g sun-dried tomatoes in oil
- 60 g almond butter
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