Jewelled grain salad with spiced cabbage

Preheat the oven to200ºC, gas mark 6, and put 2 baking trays inside to heat up. Cut the cabbage into 8 wedges. In a small bowl, mix 2 tbsp oil, 2 tsp zaatar and a pinch of salt; brush over the wedges. Transfer the cabbage to the hot trays and roast for 15-20 minutes or until golden and tender.

Meanwhile, heat 1 tbsp oil in a frying pan over a medium-low heat; fry the shallots for 6-8 minutes until turning golden, then add the garlic and cook for 1 minute. Tip the grains into the pan, add 2 tbsp water, stir, then season and cook until piping hot.

Meanwhile, in a large bowl mix together the cranberries, almonds and most of the pomegranate seeds. Zest and juice the scrubbed clementine into a small bowl. Peel and roughly chop the remaining 2 clementines and add to the large bowl.

Whisk the remaining 3 tbsp oil into the clementine juice with the remaining 2 tsp zaatar; season. Add the hot grains, most of the herbs and the dressing to the large bowl; toss. Spoon onto a platter and top with the cabbage wedges. Drizzle over the yogurt alternative, then scatter over the remaining herbs and pomegranate seeds.