Roasted harissa vegetables with kale & ginger pilaf

• ½ small butternut squash

  (about 350g, peeled and cut into 3cm chunks)

• red onion↗1

  quartered

• red pepper↗1

  cut into 3cm chunks

• harissa↗1 tbsp tbsp

  or to taste

• low-fat Greek yogurt↗

  to serve

• olive oil↗½ tbsp ½ tbsp
• ½ onion

  thinly sliced

• garlic clove↗1 1

  chopped

• 2cm piece ginger

  peeled and finely chopped

• ½ red chilli

  deseeded and sliced

• kale↗100g 100g

  or other greens, chopped

• brown basmati rice↗100g 100g
• vegetable stock↗225ml 225ml

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.

2. 2

   Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.