Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Rinse 250g basmati and wild rice, then cook following pack instructions, adding a 400g tin of chickpeas for the final 4 minutes. Stir in 100g dried cranberries and 1 sliced red onion.
Whisk together 1 crushed clove of garlic, 3 tbsp olive oil, 2 tbsp lemon juice and seasoning. Toss with the rice mixture, then pile onto a large serving plate.
Crumble over 200g feta, then scatter with a handful of chopped parsley.