Moroccan-Style Pumpkin & Garlic-Fetta Yoghurt

• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and season with salt. Toss to coat, then set aside. • Place carrot and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt. Toss to coat. • Roast both veggie trays until tender, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with 1/2 the butter and a drizzle of olive oil. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then 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!

• Meanwhile, place remaining garlic and butter in a medium heatproof bowl. Microwave in 10 second bursts until fragrant. • Crumble in fetta cubes and mash to combine. Stir in Greek-style yoghurt.

• Stir baby spinach leaves and roasted carrot and onion through the garlic rice.