This is really open to interpretation and the results vary – it really depends on what half dead veg are in your fridge.
2 cloves of garlic finely chopped
400g veg chopped into pieces
100g goats (or any other cheese)
4 slices in bread
2 tbsb honey
50ml olive oil
Preheat the oven to 150 C and starting from cold, bring the stock with the barley up to the boi. Simmer gently for half an hour and then cover till the barley has absorbed all the stock.
Stir in the garlic and set aside.
Saute the vegetables till al dente and toast the bread, cutting into crutons.
Mix in the barley, veg, crutons and cheese, season and serve with the herbs.