One of my favourite foods is kale, I love all greens, but I just love the depth of kale and this recipe with gorgeous harissa just hits the spot.
350g butternut squash, peeled and cut into chunks
1 red onion
1 red pepper cut into chunks
1 tbsp rose harissa
For the Pilaf
1/4 tbsp olive oil
1 onion thinly sliced and chopped
2 cloves garlic chopped
4cm piece ginger, peeled and finely chopped
1 red chilli deseeded and sliced
100 - 250g kale (I prefer black kale and I take the stalk out leaving just the leaves), chopped.
100g brown basmati rice
350ml vegetable stock
Heat the oven to 200c and put the squash, onion and pepper on a baking tray, toss all the ingredients with the harissa and season. Pop in the oven and roast for approximately 30minutes until soft.
Whilst this is cooking heat the olive oil in a saucepan over a medium head and add the onion, ginger and chilli, cook for 5 minutes until the onion is soft, then add the garlic and cook a further 2 minutes. Season and then add the kale, rice and 225ml of the stock, cover with a lid and cook as per the rice packet instructions adding extra stock as required.
To serve pop the roasted veggies over the top of the rice and add a little greek yogurt.