Gem Squash & Barley Risotto

Finely slice the cucumber and fennel (to your preference). Grate half the Parmesan and finely slice the other half. Rinse the mixed leaves. Place the mixed leaves, SLICED Parmesan, fennel (to your preference), cucumber and toasted seeds in a bowl. Drizzle with some olive oil, balsamic vinegar and season. Set aside until serving.