Cheesy pesto and spinach loaf

Instructions

1 Place pearl barley in a large microwave-safe container. Add boiling water then microwave on medium (50%) power for 30 minutes or until barley is tender and water has been absorbed. Leave to stand for 5-10 minutes.

2 Preheat oven to 180ºC. While barley cools a little, heat oil in a medium-sized frying pan. Add onion and garlic and cook, stirring occasionally, for about 5 minutes or until onion has softened.

3 Squeeze excess liquid from thawed spinach then add to cooked barley along with softened onion mixture and grated cheese. Add eggs, pesto, salt and pepper then stir until evenly combined.

4 Line a 7-cup-capacity loaf tin with baking paper. Spoon loaf mixture into tin and roughly level the surface. Place in the middle of oven and bake for 35-40 minutes or until the centre is as firm as the edge when pressed gently.

5 Remove from oven and allow to cool for a few minutes. Remove from tin and garnish with basil on top. Slice and serve with salad.