Instructions
Follow the steps and taste along the way.
Roast the squash
Preheat the oven to 210 °C. Cut the squash into approximately 2 cm cubes and toss with 15 ml olive oil, 2 g salt, and 1 g thyme. Spread it in a single layer on a baking sheet and roast for 25 to 30 minutes, turning the pieces after 15 minutes. The squash should be browned around the edges and tender inside.
Start cooking the barley
Finely dice the onion and mince the garlic. Heat 10 ml olive oil in a wide pot, add the onion, and cook over low heat for 4 to 5 minutes until translucent. Stir in the garlic and, after 30 seconds, add the barley groats and the remaining 2 g thyme. Stir for about a minute to coat the groats in oil.
Cook the barley and sear the tofu
Heat the stock and add it to the barley a little at a time. Cook uncovered over low heat for 35 to 40 minutes, stirring often and adding the next portion of stock when the previous one has almost been absorbed. Meanwhile, pat the tofu dry and cut it into cubes. Heat the remaining 10 ml oil in a pan and sear the tofu for 7 to 9 minutes, turning it until it has a golden crust on all sides.
Finish the barley and toast the seeds
When the barley is tender but still slightly firm to the bite, stir in the spinach and cook for 2 to 3 minutes, until wilted. Add the zest of the lemon, 25 ml lemon juice, and the remaining 3 g salt. Toast the pumpkin seeds in a dry small pan for 2 to 3 minutes, until fragrant, then transfer them to a plate right away.
Serve
Stir the roasted squash into the barley and divide among four plates. Arrange the seared tofu on top and sprinkle with pumpkin seeds. Serve immediately while the tofu is crispy and the barley is hot.
