Harissa Veg Pilaf and Mint Yoghurt

While the butternut roasts, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

After 10 mins of roasting time, add the pepper chunks to the butternut tray.

Sprinkle over half the chermoula spice mix and toss to coat.

Roast for the remaining time until soft and slightly charred, 15-20 mins.

While everything roasts, 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 veg stock paste, water for the sauce (see pantry for amount) and the remaining chermoula. Cook, stirring frequently, until reduced by half, 2-3 mins. 

Add the sun-dried tomato paste and honey (see pantry for amount), then stir through the cooked rice.

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