1

Preheat the oven at 180 degrees Celsius.

2

Add the chopped butternut squash, shallot and garlic to a large tray. Drizzle 1 tbsp of oil. Add in the barley and cover with the veggie stock. Mix everything together.

3

Cover with some foil and roast in the oven for 40 minutes. Remove the foil and cook for another 5-10 minutes until all the water has evaporated and the barley is soft.

4

In the mean-time make the dressing: using a hand blender or a normal blender blitz together the watercress (reserve some to sprinkle on top of the salad), garlic, Good Hemp Extra Virgin Hemp Seed Oil, salt and lemon juice.

5

Remove the barley from the oven and let it cool down for few minutes. Sprinkle over the pomegranate seeds, the remaining watercress and drizzle the watercress dressing. Serve with a generous sprinkle of Good Hemp Seeds Hearts.