The detox kitchen’s barley risotto - The Jewish Chronicle

Ingredients

• 30g sunflower seeds
• 1 litre vegetable stock
• 3 sprigs of fresh sage, leaves picked
• 1 tsp rapeseed oil
• 3 banana shallots, finely sliced
• 3 garlic cloves, finely diced
• 200g pearl barley
• 1 butternut squash, peeled and cut into 1cm cubes
• A handful of green beans, finely chopped
• A small bunch of fresh chives, finely chopped
• Grated zest of 1 lemon