Requiring minimum effort, this dish is perfect for a lazy night in. Add lamb if you're not vegetarian.
Ingredients
- 550g pack ready-prepared British roasting vegetables
- 1 tbsp olive oil
- 2 tsp baharat spice or ras el hanout
- 1 tbsp olive oil
- 2 large shallots
- 280g pack ready-cooked pilau rice
- A handful mixed dried fruit and nuts
- The juice of ½ lemon
- A handful of fresh coriander leaves
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Put the vegetables, cut into smaller chunks if large, on a baking tray and toss with 1 tbsp olive oil and 2 tsp baharat spice or ras el hanout. Cook in the oven for 30 minutes, turning occasionally, until browned and cooked through.
- 2. Meanwhile, heat 1 tbsp olive oil in a large sauté pan with a knob of butter. Slice the shallots and fry for 10 minutes until softened and lightly coloured. Stir through the ready-cooked pilau rice and a handful mixed dried fruit and nuts. Cook for 5 minutes until warmed through.
- 3. Squeeze over the juice of ½ lemon and stir through the warm roasted vegetables with a handful of fresh coriander leaves.
Chef's tip
Or try this… Season and pan-fry 2 lamb leg steaks for 2-3 minutes each side until browned but still pink in the middle. Rest for 5 minutes, then slice and mix into the rice with the vegetables.