Harissa Veg Pilaf and Mint Yoghurt

While the rice cooks, pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the chermoula, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

While everything roasts, crumble the Greek style salad cheese.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the yoghurt and half the mint into a small bowl. Mix well, then set your mint yoghurt aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the harissa (use less if you'd prefer things milder) and garlic. Cook for 1 min.

Stir in the cooked rice, beans and veg stock paste, then cook, stirring frequently, until combined and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.