Roasted harissa vegetables with kale & ginger pilaf
- Preparation and cooking time
- Serves 2
Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice
For the pilaf
- STEP 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.
- STEP 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.