Nuts and sprouts pilaf
500g butternut pumpkin, unpeeled, cut into 1.5cm thick half-moon slices
2½ tbsp olive oil
300g onion, finely chopped
3 cloves garlic, crushed
40g almonds, coarsely chopped
40g brazil nuts, coarsely chopped
2 tsp Baharat spice mix
300g brown rice
1 litre vegetable stock
50g pumpkin seed kernels
200g crunchy combo sprouts
½ cup loosely packed fresh dill sprigs
A handful fresh flat-leaf parsley
Preheat oven to 200°C. Toss pumpkin with 2 tsp oil and place it on a baking paper-lined oven tray. Roast until golden and tender, 30 mins.
Meanwhile, heat remaining oil in a large saucepan over medium heat. Saute onion, garlic and nuts, until onion is soft, 7 mins. Add baharat; cook, stirring, for 1 minute or until fragrant.
Add rice and saute for 2 mins. Add stock, bring to the boil; reduce heat to low. Cook, covered, for 35 mins. Cook, uncovered, for further 10 mins or until liquid is absorbed and rice is tender. Remove from heat; stir in sunflower seeds, half the sprouts and half the herbs. Stand covered, for 10 mins. Season to taste.
Place pumpkin on a platter. Top with pilaf, remaining sprouts and herbs, and yogurt. Season. Serve with lemon wedges, if you like.