Vegetarian Pilau

Ingredients:

• 1/3 cup slivered almonds
• 1 1/2 tbsp vegetable oil
• 1 large brown onion, finely chopped
• 400g frozen mixed vegetables (see note)
• 1 1/2 cups Basmati rice
• 1 tbsp garam masala
• 3/4 cup roughly chopped fresh coriander leaves

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​​Directions

1. Heat a large frying pan over medium heat. Add almonds
   Cook, stirring, for 3 minutes or until golden. Transfer to a plate.
2. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Stir in vegetables, rice and garam masala. Cook for 1 minute or until fragrant. Stir in 2 cups cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until rice is tender and water has been absorbed.
3. Add half the almonds and coriander. Stir to combine. Spoon into bowls. Serve with remaining almonds and coriander.

Vegetable tray bake with poached egg
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Ingredients

• 700g kent pumpkin, deseeded, cut into thin wedges
• 1 eggplant, cut into 1cm-thick pieces
• 2 zucchini, cut into rounds
• 2 red capsicums, deseeded, cut into thin wedges
• 2 tsp sumac
• 250g cherry tomatoes, halved
• 1 avocado, finely chopped
• 1 long fresh red chilli, deseeded, finely chopped
• 1 tbsp fresh lemon juice
• 2 tsp extra virgin olive oil
• 4 eggs, poached, to serve
• Lemon halves, to serve

​Directions​​

1. Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper.
2. Place pumpkin, eggplant, zucchini and capsicum on prepared tray. Lightly spray with oil and sprinkle with 1 tsp sumac. Bake, swapping the trays halfway through, for 30 minutes. Add the tomato to the tray and continue to bake for 10-15 minutes or until the vegetables are golden.
3. Meanwhile, combine avocado, chilli, lemon juice, oil and remaining sumac. Season.
4. Divide vegetables between plates. Top each with a poached egg and some avocado salsa. Serve with lemon wedges.​

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