Lentil, rice and prune pilaf

1 onion peeled and diced (200g)

1 clove garlic peeled and sliced

0.25tsp ground tumeric

175g basmati rice

400ml hot vegetable stock

Pinch of salt

100g broccoli florets

100g California prunes chopped

1x 400g tin green lentils drianed and rinsed

1tbsp freshly chopped parsley

Serves 4

What to do:

1 Heat the oil in a pan and saute the onion for three to four minutes. Add the garlic and tumeric and stir-fry for another minute. Add the rice and stir well to coat with the spice. Pour in the stock, add a pinch of salt and bring to the boil. Cover and simmer for five minutes.

2 Quickly take off the lid and add the broccoli and prunes - do not mix them in. Cover and simmer for anther five minutes. Turn off the heat, stir in the lentils, cover again and leave to rest for three to four minutes.

3 Stir in the chopped parsley and serve with fried halloumi cheese for a delicious vgetarian main course, or with grilled fish for a quick non-veggie supper.

Recipe courtesy of California Prunes.