Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
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.
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.
Put the cauli in another bowl with the turmeric and another tbsp of olive oil. Season and toss.
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.
Heat the barley following pack instructions then tip into a bowl and season with salt and pepper, and a squeeze of lemon juice.
Mix the dressing ingredients with a good splash of boiling water to loosen it. Season.
Divide the barley between 4 bowls then top with the roasted veg, pickled cabbage, rocket and the dressing.
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