• ½ small red cabbage, shredded
  • 3 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 8 small carrots, halved or quartered lengthways
  • 3 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1 small cauliflower, broken into little florets
  • 2 tsp ground turmeric
  • 250g pack ready-cooked barley or freekeh
  • ½ lemon
  • a good handful rocket


  • 2 tbsp tahini
  • ½ clove garlic, crushed
  • 4 tbsp vegan yogurt
  • ½ lemon, juiced
  • ½ tsp cumin seeds, toasted


  • STEP 1

    Put the cabbage in a bowl, mix the vinegar and sugar, and pour over. Season and toss. Leave for 30 minutes, tossing now and again.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Put the carrots in a bowl with the pomegranate molasses and 1 tbsp olive oil. Season and toss.

  • STEP 3

    Put the cauli in another bowl with the turmeric and another tbsp of olive oil. Season and toss.

  • STEP 4

    Put the carrots and cauli on separate ends of a large non-stick baking tray. Roast for 20-25 minutes or until tender. Cool to room temperature.

  • STEP 5

    Heat the barley following pack instructions then tip into a bowl and season with salt and pepper, and a squeeze of lemon juice.

  • STEP 6

    Mix the dressing ingredients with a good splash of boiling water to loosen it. Season.

  • STEP 7

    Divide the barley between 4 bowls then top with the roasted veg, pickled cabbage, rocket and the dressing.


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