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.