Bengali Roast Pumpkin, Halloumi & Currant Biryani

• Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• In the last 5 minutes of roast time, place flaked almonds on the side of the tray and toast until golden, 5 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans and baby broccoli, stirring, until softened, 4-5 minutes. Transfer to a plate. 
• SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.

• Add the basmati rice and currants to the pan and stir to coat.
• Add the water and vegetable stock powder. Stir, then bring to the boil.
• Cover with a lid and reduce the heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• When the rice is done, add cooked baby broccoli and green beans to the biryani and stir until combined. Season to taste with salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi, until golden brown, 1-2 minutes each side.