Preheat the oven at 180 degrees Celsius.
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.
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.
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.
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.