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Cheesy Baked Pearl Barley

Created by ImPat on November 9, 2014

Step 1: Preheat oven to 180C fan forced (200C normal).
Step 2: Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
Step 3: At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
Step 4: To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
Step 5: Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH) and mix well and transfer the mixture to a gratin dish (or any ovenproof dish).