BUTTERNUT PILAF WITH ALMONDS & GREEK YOGHURT
4tbsp olive oil 1 onion, chopped 3 garlic cloves, sliced 1tbsp cumin seeds 1tbsp fennel seeds 1tsp black onion seeds 400g basmati rice 400g butternut squash or pumpkin, diced 800ml hot vegetable stock 100ml fat-free Greek yoghurt 100g radishes, sliced 50g roasted almonds, crushed 2tbsp chopped mint and coriander 1 chilli, chopped STEP 1 Heat the oil in a pan. Add the onion, garlic and cumin, fennel and black onion seeds. Cook for 3 mins, stirring occasionally. STEP 2 Add the rice and cook for a further 2 mins until rice is translucent. STEP 3 Add the squash or pumpkin and stock. Bring to the boil, then reduce the heat to a gentle simmer. Season, cover and cook without stirring for 10 mins, or until all the stock has been absorbed. Turn off the heat and leave for 5 mins to finish cooking. STEP 4 Remove the lid and stir. Top with the yoghurt and scatter over the radishes, almonds, herbs and chilli, and serve.