Peel the onion and finely chop it. Trim and dice the courgettes. Put a medium pan on a mediumhigh heat and add 4 tbsp cold water and the chopped veg. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till the veg are glossy and starting to soften.

Fill and boil your kettle. Peel the garlic and crush or grate it. Pick the thyme leaves. Finely grate the lemon zest. Crumble the stock cube into a heatproof jug and stir in 600ml hot water from the kettle to dissolve it.

Stir the garlic, thyme and lemon zest into the pan and cook, stirring, for 2 mins.

Tip the pearl barley into the pan and stir well. Pour in the hot stock, return to the boil, then reduce to a gentle simmer. Pop on a lid and cook for 20 mins, stirring occasionally. Most of the liquid will be absorbed and the barley will be tender. This is your orzotto.

While the orzotto cooks, add 1 tbsp balsamic vinegar to a large bowl. Add ½ tbsp olive oil and a pinch of salt and pepper and whisk together. Add the salad leaves, toss to dress and set aside.

Pour half the carton of soya cream into the orzotto and stir to mix. Add a squeeze of lemon juice and taste. Add a little more lemon juice, salt or pepper if you think it needs it.

Ladle the orzotto into 2 bowls. Serve with the balsamic salad, and lemon wedges for squeezing.