• Preheat oven to 220°C/200°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion into wedges. • Place peeled pumpkin pieces, parsnip and onion on a lined oven tray. • Sprinkle with ras el hanout, a pinch of salt and a drizzle of olive oil. Toss to coat and roast until tender, 20-25 minutes. • When the veggies have 3-4 minutes remaining, add slivered almonds to one side of the tray and bake until golden.

• While the veggies are roasting, finely chop garlic. • Roughly chop silverbeet.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the saucepan to medium-high heat with the butter and a dash of olive oil. • Cook chermoula spice blend and the remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, vegetable stock powder and the water, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 9 minutes, then add silverbeet and cook for a further 3 minutes. • 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!

• When rice is done, stir through roasted veggies and a drizzle of white wine vinegar.

• Divide Middle Eastern roast veggie pilaf rice between bowls. • Top with garlic yoghurt and almonds. Crumble over feta cheese (see ingredients) to serve. Enjoy!