• 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, season chicken breast on both sides. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. 
• Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.

• 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!