• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1cm-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. 
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!  
TIP: If your oven tray is crowded, divide between two trays.  

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