• Preheat oven to 240°C/220°C fan forced.
• Cut pumpkin into thin wedges.
• Slice zucchini into half-moons.
• Cut red onion into thin wedges.
• Finely chop garlic and mint. 

• Place pumpkin on a lined oven tray. Drizzle 
with olive oil, sprinkle with Middle Eastern 
seasoning and season with salt. Toss to coat, 
then set aside.
• Place zucchini and onion on a second lined 
oven tray. Drizzle with olive oil, sprinkle with 
chermoula spice blend and season with salt. 
Toss to coat.
• Roast veggies until tender, 20-25 minutes. 

• Meanwhile, heat a medium saucepan over 
medium heat with half the butter and a drizzle 
of olive oil.
• Cook half the garlic until fragrant, 1-2 minutes. 
Add basmati rice, the water and a generous 
pinch of salt. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook 
for 10 minutes, then remove from heat. 
Keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so 
don't peek! 

• Meanwhile, place remaining garlic and butter in 
a medium heatproof bowl. Microwave in 
10 second bursts until fragrant.
• Crumble in fetta cubes and mash to combine. 
Stir in Greek-style yoghurt. 

• Stir baby spinach leaves and roasted zucchini
and onion through the garlic rice. 

• Drizzle the honey over roasted pumpkin.
• Divide roast veggies and garlic rice between 
bowls. Top with chermoula-spiced pumpkin.
• Dollop over fetta yoghurt. 
• Sprinkle with pepitas and mint to serve. Enjoy!