• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, brush harissa paste over pumpkin and roast until browned. • Meanwhile, in a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.

• Meanwhile, halve snacking tomatoes. 
• Roughly chop baby spinach leaves and roasted almonds. 
• Finely chop garlic.

• When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle 
of olive oil over medium-high heat. 
• Cook garlic, currants and chermoula spice blend until fragrant, 1 minute. 
• Add broccoli & cauliflower rice and cook until softened, 2-4 minutes. Remove 
from heat. Stir in snacking tomatoes, spinach and almonds. Season to taste with 
salt and pepper.  

• Divide broccoli-cauli rice and chicken between bowls. 
• Top with harissa pumpkin and Greek-style yoghurt. 
• Crumble over fetta cubes.
• Serve with babaganoush. Enjoy!