Ingredients

The following ingredients have 2 Servings
  • ½ small butternut squash (about 350g, peeled and cut into 3cm chunks)
  • 1 red onion , quartered
  • 1 red pepper , cut into 3cm chunks
  • 1 tbsp harissa , or to taste
  • low-fat Greek yogurt , to serve
  • ½ tbsp olive oil
  • ½ onion , thinly sliced
  • 1 garlic clove , chopped
  • 2cm piece ginger , peeled and finely chopped
  • ½ red chilli , deseeded and sliced
  • 100g kale , or other greens, chopped
  • 100g brown basmati rice
  • 225ml vegetable stock

Instruction

  • 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.
  • 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.