Recipe Roasted Pumpkin with Jewelled Pilaf

Roast pumpkin

• 1 tablespoon olive oil
• 1/4 pumpkin, deseeded and cut into 4 wedges
• 1 teaspoon cumin seeds
• Salt flakes and freshly ground black pepper

Pilaf

• 2 tablespoons extra virgin olive oil
• 2 tablespoons plant-based butter (or sub 2 more tbsp olive oil)
• 1 large brown onion, peeled and chopped
• 2 cloves garlic, peeled and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• 1 1/2 cups Basmati rice, rinsed
• Pinch saffron, soaked in 2 tablespoons boiling water
• 1/3 cup currants
• 1/3 cup dried apricots, chopped
• 1/3 cup dried cranberries
• 700ml vegetable stock
• 400g tin chickpeas, drained
• 1/2 cup roughly chopped pistachios
• 1/2 cup almonds, roughly chopped
• 1/3 cup coriander leaves, roughly chopped
• Sea salt and freshly ground black pepper

Dressing

• 1/2 cup dairy-free plain yoghurt
• Juice of 1/2 lemon
• Salt flakes and freshly ground black pepper