Roasted harissa veg with kale, chilli and ginger pilaf

This is from a beautifully illustrated booked called 'Skinny meals in heels'.... Figure friendly dishes for girls on the move aparently! Some lovely dishes ..... Here's a sample....

Points wise this is really low at 7 pp per person. 

serves 2 

Small butternut, peeled and cut into chunky cubes

1 red onion, quartered

1 red pepper, cut into chunks

1-2 tbsps harrisa paste

Low fat Greek yoghurt to serve

Kale, ginger and chilli pilaf

Oil spray

Small onion, thinly sliced

1 clove garlic, grated

1 inch ginger, grated

1 thumb sized red chilli, seeds removed and thinly sliced

150g kale

100g basmati rice

225ml veg stock

Method

1. Preheat the oven to 200 degrees. Place the butternut, pepper and onion in a roasting tin and toss in the harissa paste until coated. Season with salt and black pepper. Roast for 30 mins or until golden brown. 

2. Meanwhile, spray a saucepan with the oil and add the onion, garlic, ginger, chilli and season. Sauté for 5 minutes until soft and translucent. Add the kale, the rice and the stock. bring to the boil, reduce the heat and cook with a lid on for about 8 minutes or until rice is tender. 

3. Serve roasted veg on the pilaf and the yoghurt in the side.