- Preheat the oven to 180ºC fan oven/200ºC/gas 6.
- Place the squash and the oil on a baking tray, mix together and season with salt and pepper. Place in the oven for 25-30 minutes until the squash begins to brown.
- Place the pearl barley in a pan of boiling water. Simmer for 25 minutes.
- Add the beans to the pearl barley 5 minutes before the end of it’s cooking time.
- Drain the beans and barley and return to the pan.
- To make the dressing, put the oil in a small saucepan, add the chilli and garlic and fry for 30 seconds. Add the vinegar and honey and heat through.
- Add the celery, onions, mint, parsley, dressing and squash to the pearl barley. Mix everything together.
- Divide onto the 2 plates and then dot pieces of the goats cheese evenly over the plates.