• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin wedges on a lined oven tray. Drizzle with olive oil, sprinkle over Mumbai spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, to a medium saucepan, add the water and bring to the boil. • Add basmati rice and currants, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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!

• Trim baby broccoli, halve any thicker stalks of lengthways. Finely chop garlic. • Cut halloumi into 1cm slices.

• In a large frying pan, 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 pan over medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, until tender, 5-6 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat and stir through baby kale until combined. Season to taste.

• Divide rice and garlicky greens between bowls. Top rice with spiced Mumbai pumpkin and halloumi. • Drizzle over garlic yoghurt and apricot sauce. Enjoy!