Roast the Cabbage

• Preheat oven to 200°C / 400°F.
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• Mix 2 tbsp softened butter with miso until smooth.
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• Brush cabbage wedges thoroughly, including the base.
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• Place on a baking tray.
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• Roast 30–35 minutes until charred outside and tender inside.
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2. Cook the Barley & Beans

• Simmer barley in salted water 25–30 minutes until tender.
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• Drain well.
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• Heat rapeseed oil in a pan.
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• Sauté sliced leek 3–4 minutes until soft.
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• Add barley and white beans.
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• Warm through.
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• Stir in lemon zest, lemon juice, salt and pepper.
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3. Make the Garlic Crumbs

• Melt remaining 1 tbsp butter in a pan.
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• Add panko and garlic powder.
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• Toast while stirring until golden.
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• Remove immediately from heat.
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• Stir in parsley.
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4. Assemble

• Spoon barley and beans onto plates.
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• Place a roasted cabbage wedge on top.
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• Sprinkle generously with garlic crumbs.
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• Finish with herbs or seeds if using.
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• Serve warm.