Preheat your oven to 220°C/Fan 200°C/Gas 7. Halve the squash and scoop out the seeds with a spoon. Slice the squash into wedges and place in a large roasting tin. Drizzle with 1 tsp olive oil and sprinkle with a pinch of salt and pepper and a pinch of cayenne pepper (cayenne pepper is HOT, so use as much or little as you prefer. You can add more later if needed). Slide th squash into the hot oven for 15 mins.

Meanwhile, tip the barley into a pan with a pinch of salt. Top up the pan with enough boiling water to cover the barley by 1-2cm. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 25 mins, till tender.

Peel the red onions and slice them into wedges. When the squash has roasted for 15 mins, remove the tin from the oven. Add the sliced onions and turn everything over. Return to the oven for a further 20 mins.

Halve the cherry tomatoes. Peel the garlic clove and finely chop it.

Pour 1 tbsp tahini into a small bowl. Grate in the lemon zest and squeeze in the juice. Pour in 1 tsp oil and 1 tbsp boiling water. Stir till smooth.

When the barley is cooked, drain it and tip it back into the pan. Add the halved cherry tomatoes, the baby leaf spinach leaves and the garlic. Stir over a low heat for 2-3 mins, till the leaves are just wilted and the tomatoes are slightly softened.

Divide the barley between a couple of warm plates. Top with the roasted squash and onions. Crumble over the feta and finish each plate with a drizzle of tahini dressing.