INGREDIENTS
300 g
Pearl Barley
700 milliliters
Vegetable Stock
1
tin Butter Beans (drained and rinsed)
200 g
Cherry Tomatoes (halved)
100 g
Baby Leaf Spinach
70 g
Parmesan (grated (plus extra to serve))
300 g
Tomato Sauce
Salt and Pepper
Parsley (chopped, to serve)