NUTS AND SPROUTS PILAF

PREP AND COOK TIME 1 HOUR | SERVES 4-6

INGREDIENTS

500g butternut pumpkin, unpeeled, cut into 1.5cm thick half-moon slices

2½ tbsp olive oil

300g onion, finely chopped

3 cloves garlic, crushed

40g almonds, coarsely chopped

40g brazil nuts, coarsely chopped

2 tsp Baharat spice mix

300g brown rice

1 litre vegetable stock

50g pumpkin seed kernels

200g crunchy combo sprouts

½ cup loosely packed fresh dill sprigs

A handful fresh flat-leaf parsley

200g yogurt

METHOD

Preheat oven to 200C. Toss pumpkin with 2 tsp oil and place it on a baking paper-lined oven tray. Roast until golden and tender, 30 mins.

Meanwhile, heat remaining oil in a large saucepan over medium heat. Saute onion, garlic and nuts, until onion is soft, 7 mins. Add baharat; cook, stirring, for 1 minute or until fragrant.

Add rice and saute for 2 mins. Add stock, bring to the boil; reduce heat to low. Cook, covered, for 35 mins. Cook, uncovered, for further 10 mins or until liquid is absorbed and rice is tender. Remove from heat; stir in sunflower seeds, half the sprouts and half the herbs.

Stand covered, for 10 mins. Season to taste.

Place pumpkin on a platter. Top with pilaf, remaining sprouts and herbs, and yogurt. Season. Serve with lemon wedges, if you like.