Preheat the oven to 200°C fan/220°C/gas 7. Tip the squash chunks into the roasting tin, then spread the seeds you’ve saved from the squash on another baking tray and rub with a pinch of sea salt and the olive oil.

Mix the pearl barley, vegetable stock and crushed garlic with the squash chunks, then cover tightly with foil and transfer to the oven to cook for 1 hour. Pop the tray with the seeds in alongside after 50 minutes.

Once the squash and pearl barley have had an hour, remove from the oven and stir through the watercress, lime juice and extra virgin olive oil.

Top with the feta, pomegranate seeds and toasted seeds. Season with sea salt and black pepper to taste and serve hot.