Spiced cauliflower and courgettes with rice, pistachios and coriander

YOU’ VE got crunch, spice and tang – what more could you want? Serves 4 2 heads of cauliflower florets 2 courgettes, chopped 2tsp nigella seeds 2tsp turmeric 2 onions, chopped 2 garlic cloves, chopped 2 tsp yellow mustard seeds 2 cups basmati rice 2 vegetable stock pot 10tbs coriander, chopped 4 vine tomatoes, chopped 3 spring onions, sliced thinly 1 lime 6tbs pistachios 2tbs raisins Pre-heat oven to 200°C. Remove the outer leaves from the cauliflowers. Separate the cauliflowers into florets.

Chop the top and bottom off the courgettes, cut in half lengthways and then cut lengthways again so you have eight strips. Chop each strip into three pieces.

Put the cauliflower and courgette into a roasting tray and sprinkle on 1tsp of nigella seeds and half of the turmeric. Season with 1/2tsp of salt and drizzle over 2 tbs of oil. Mix well to make sure the veggies are nicely coated with the spices and oil. Roast for 25 mins.

Heat a saucepan over medium heat and add 2 tbs of oil. Add the onion and cook for 3 minutes, add the garlic, the remaining turmeric and the mustard seeds and cook for another minute.

Pour in the rice, give it a stir to make sure it is coated with the turmeric, then pour in 700ml of water. Add the vegetable stock pot and bring to the boil. Reduce the heat to medium-low and pop on the lid. Cook for 10 mins and then remove from the heat. Leave the lid on for another 10 mins for perfectly cooked basmati rice.

Place the coriander and tomatoes in a bowl. Add the sliced spring onions to the tomatoes and mix with a pinch of salt and the chopped coriander. Grate in the zest of the lime and squeeze in its juice. Chop the pistachios.

When the rice is cooked, carefully mix in the raisins and half the pistachios. Serve the veggies on top of a generous amount of rice and then finish the dish with your salsa and a sprinkling of pistachios. – HelloFresh.co.uk

Lizzie is the author of London’s ethical food website, bicbim.co.uk.