Moroccan Spiced Rice

While the veggies are roasting, add the water (see ingredients list) to a medium saucepan and bring to the boil. Add the basmati rice, souk market spice blend (see ingredients list) and 1/2 the salt (see ingredients list), stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

Finely chop the Roma tomato. Finely chop the baby spinach leaves. Thinly slice the spring onion. Finely chop the parsley. Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people.

In a medium bowl, place the Roma tomato, baby spinach leaves, spring onion and parsley. Add the lemon juice, a good drizzle of olive oil, the remaining salt and a pinch of pepper and toss to combine. TIP: Add more or less lemon juice, according to your taste.

In a small bowl, combine the Greek yoghurt and harissa paste. Season with salt and pepper and drizzle with a little olive oil. Once the carrots are finished, squeeze the garlic clove out of its skin (be careful it might be hot!). Mash the garlic with a fork, add to the harissa yoghurt and mix well.