Beetroot barley risotto

Ingredients

• 2 tsp olive oil
• 200g pearl barley
• 1 small onion peeled and chopped
• 1 clove of garlic peeled and crushed
• 200g fresh beetroot peeled and grated
• 500ml vegetable stock made from a low-salt stock cube
• 20g pecans or hazelnuts chopped
• 60g low-fat soft cheese
• 1 tbsp chopped fresh dill
• To serve:
• 50g fresh rocket
• 80g 0% fat Greek-style natural yoghurt mixed with 1 tbsp chopped fresh dill