Roasted Butternut Squash and Chickpeas, with Harissa and Short-Grain Brown Rice ~serves 4

This delicious dish can be served as an accompaniment or as a main meal in it's own right

Short-grain brown rice isn't available in super markets, unfortunately. Buy online or at your nearest health food shop.

I find it much more palatable than 'normal' brown rice, just make sure you cook it for long enough!

It can be made in batches and keeps well in the fridge for up to a week (unlike white rice).

Short-grain brown rice is especially good for you gut, try to eat 2-3 times a week

Ingredients: serves 4

• 1 butternut squash, peeled, deseeded and cut into cubes

• 1 tbsp of organic grass-fed ghee

• 1 tbsp harissa

• 2 x 400g tins of organic chickpeas

• 30g flat leaf parsley, chopped

• half an organic lemon, zest and juice

• 100g short-grain brown rice, cooked with 1tsp of bouillon powder

Method:

1. Preheat the oven to 200°C/180°C fan/gas 6. Place ghee and butternut squash in a large roasting tin. Give everything a good mix, season to taste and cook for 25 mins.

2. Meanwhile, cook the brown rice as per instructions plus the bouillon (should be for around 40 mins)

3. Remove the roasting tin and add the chickpeas, harissa, lemon juice and zest. Stir thoroughly. Return the tin to the oven for a further 20 mins.

4. 5 mins before the end of roasting, add in the cooked brown rice and sprinkle on the chopped parsley and return to the oven

Enjoy!