Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Put the cabbage wedges in a large roasting tray (at least 5cm deep) with lots of space around each wedge. Drizzle over the olive oil, season well and roast for 25-30 minutes or until the wedges are lightly golden and starting to turn tender.
Remove from the oven and pour in the wine. Leave to sizzle in the pan for a few seconds, then add the stock and harissa or pesto. Sprinkle in the orzo around the cabbage wedges and mix well until submerged. Scatter over the spinach and cover with foil. Cook for another 20 minutes.
Add the lemon juice and zest, olives, artichokes and tomatoes. Stir well, mixing the wilted spinach into the orzo, and cook for another 10 minutes, uncovered if the orzo is tender and the stock has been absorbed, or covered, adding 150ml more stock, if the orzo is still firm to the bite. Sprinkle over the herbs, then top with parmesan if you like, or more lemon zest.