Roasted Pumpkin with Jewelled Pilaf

You will need:

• 1 tablespoon olive oil
• ¼ pumpkin, deseeded and cut into 4 wedges
• 1 teaspoon cumin seeds
• Salt flakes and freshly ground black pepper

• 2 tablespoons olive oil
• 2 tablespoons plant-based butter
• 1 large brown onion, peeled and chopped
• 2 cloves garlic, peeled and finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• ½ teaspoon turmeric
• 1 ½ cups Basmati rice, rinsed
• Pinch saffron, soaked in 2 tablespoons boiling water
• ⅓ cup currants
• ⅓ cup dried apricots, chopped
• ⅓ cup dried cranberries
• 700ml vegetable stock
• 400g tin chickpeas, drained
• ½ cup roughly chopped pistachios
• ½ cup almonds, roughly chopped
• ⅓ cup coriander leaves, roughly chopped
• Sea salt and freshly ground black pepper

• ½ cup dairy-free plain yoghurt
• Juice of ½ lemon
• Salt flakes and freshly ground black pepper