Veggie Harissa Spiced Grains With Tahini & Garlic Yoghurt

Heat a large, dry, wide-based pan over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Once done, set aside (reserve the pan!)

Tip: Watch them like a hawk to make sure they don't burn!

Peel and cut your red onion[s] into wedges, then separate the wedges so you end up with a pile of onion petals

Top, tail and chop your courgette[s] in half lengthways, then chop into bite-sized pieces

Slice your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Return the reserved pan to a medium-high heat with a generous drizzle of olive oil

Once hot, add the chopped courgette and onion petals to the pan with a pinch of salt and pepper and cook for 7-8 min or until softened and beginning to brown

Meanwhile, add your natural yoghurt and tahini to a bowl with half the chopped garlic (you'll use the rest later!) and 2 tsp [3 tsp] [4 tsp] cold water

Season with a pinch of salt and mix it all together – this is your tahini & garlic yoghurt

Once the vegetables have softened, add the tomato wedges and remaining chopped garlic to the pan and cook for a further 3-4 min or until fragrant and the tomatoes have softened

Squeeze your pouch[es] of glorious grains to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Drain and rinse your chickpeas

Add the drained chickpeas to the pan with your tomato paste and cook for 1 min

After 1 min, add the cooked grains to the pan with your vegetable stock mix, harissa paste (can't handle the heat? Go easy!), a splash of cold water and a pinch of sugar

Give everything a good mix up and cook for 2-3 min or until everything is well coated and cooked through – these are your veggie harissa spiced grains