Spiced Pumpkin, Chicken & Garlic Veggie Rice

• Place pumpkin on a lined oven tray. Drizzle with 
olive oil, sprinkle with Middle Eastern seasoning 
and season with salt. Toss to coat, then set aside.
• Place snacking tomatoes 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 veggies until tender and slightly charred, 
20-25 minutes. 

• Meanwhile, in a medium saucepan, heat the butter 
with a dash of olive oil over medium heat. 
• Cook 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 
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!   

• Meanwhile, in a small bowl, crumble marinated 
goat cheese and stir in Greek-style yoghurt 
(see ingredients). 
• Season to taste with salt and pepper.• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• To the garlic rice, stir through baby spinach leaves, 
roasted tomatoes and onion until combined.