Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix all of the marinade ingredients in a bowl with 1 tbsp of olive oil and 2 tbsp of water. Add the prawns, toss well and chill.
Add the pearl barley and stock cube to a pan, cover with plenty of water and cook following packet instructions. Drain and run under cold water.
Heat the oven to 200C/fan 180/gas 6. Roast all 3 peppers for 45 minutes until blackened, add the chilli, for the dressing, to the baking tray after 30 minutes.
Put in a bowl, cover with clingfilm and leave for 10 minutes.
Peel, discard the seeds and tear 2 of the peppers into strips. Add to a bowl with the pearl barley, herbs and rocket.
To make the dressing, add the remaining roasted pepper and chilli to a food processor along with the basil, sherry vinegar and any oil from the roasted peppers. Blitz until smooth, and season.
Heat a barbecue or griddle pan over a high heat. Cook the prawns for 7-8 minutes until charred and cooked through.
Stir the dressing through the salad, toss and serve with the prawns and lemon wedges.