Pumpkin, cranberry and pistachio pilaf

1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Toss pumpkin with half the oil and arrange in a single layer on prepared tray. Bake 20 minutes or until golden and cooked.

2.Meanwhile, heat remaining oil in a large saucepan over moderate heat. Add onion; cook and stir 5 minutes or until soft. Add cinnamon and cumin; cook and stir 30 seconds or until fragrant. Add rice; toss to coat grains. Add stock; stir to combine. Cover with a tight-fitting lid; bring to the boil. Reduce heat to low. Simmer 15-18 minutes or until liquid is absorbed. Remove from heat. Stand, covered, 10 minutes (don’t lift lid).

3.Gently stir pumpkin, cranberries, pistachios and half the coriander into rice. Whisk yoghurt and harissa in a small bowl. Spoon pilaf into serving bowls. Top with harissa yoghurt and remaining coriander. Serve.