1 Tbsp extra virgin olive oil
1 brown onion, finely diced
1 clove garlic, crushed
200g pearl barley
600ml vegetable stock, hot
150g frozen peas
2 zucchinis, coarsely grated
6 artichoke hearts in brine, thickly sliced
Sea-salt akes and freshly ground black pepper, to season
1⁄4 cup quark or cottage cheese
Heat oil in a large frying pan over a medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook for a further 1 minute, then stir in pearl barley.
Pour in vegetable stock. Bring to a simmer and cook, covered, for 40 minutes or until pearl barley is tender. Stir in peas, zucchini and artichoke, and season with salt and pepper. Simmer for a further 5 minutes or until peas are cooked. Remove from heat. Stir in quark and serve.