Pre-heat your oven to 200 degrees. Remove the outer leaves from the cauliflower. Separate the cauliflower into florets. Cut the top and bottom off the courgette, cut in half lengthways and then cut lengthways again so you have four strips. Chop each strip into three pieces.

Put your cauliflower and courgette onto a baking tray and sprinkle over the nigella seeds and half of the turmeric. Season with a pinch of salt and drizzle over some oil. Mix well to make sure your veggies are nicely coated with the spices and oil. Pop in your oven and roast for 25 mins. Tip: The cauliflower should be slightly browned and crispy when ready.

While your veggies cook, cut the onion in half through the root, peel and then chop into small cubes. Peel and chop the garlic.

Heat a saucepan over medium heat and add a drizzle of oil. Add your onion and cook for 3 mins, add your garlic, your remaining turmeric and the mustard seeds and cook for another minute. Pour in the rice, give it a stir to make sure it is nicely coated with the turmeric, then pour in the water (as specified in the ingredient list). Add the vegetable stock pot and bring to the boil. Reduce the heat to medium-low and pop on the lid. Cook for 10 mins and then remove from the heat. Leave the lid on for another 10 mins for perfectly cooked rice!

Now chop the rest of the ingredients to make a salsa. Roughly chop the coriander. Chop the tomato into 1cm pieces and place in a bowl. Remove the root from the spring onion and slice as thinly as possible. Add your spring onion to your tomato and mix with a pinch of salt and your coriander. Grate in the zest of the lime and squeeze in its juice. Remove the shells and chop the pistachios.

When your rice is cooked, carefully mix in the raisins and half of your pistachios. Serve your roasted veggies on top of a generous amount of rice and then finish the dish with your salsa and a sprinkling of pistachios.