Sweet Potato & Spiced Coconut Rice Traybake with Spicy Zhoug

Heat the oven to 200°C.

Tip the cumin and coriander seeds into a dry pan over a medium high heat. Toast until fragrant, 1-2 mins, then tip into a mini chopper or blender. Peel the ginger and garlic and add to the spices along with the coriander stalks, saving the leaves for garnish. Blitz into a rough paste.

Pour the water and ⅔ of the coconut milk into the spice mixture and blitz and season generously.

Rinse the cooked rice in a sieve to stop it from sticking together too much. Then tip the rice into a large roasting tin and pour the spiced coconut mixture over the top.

Cut the sweet potatoes into quarters lengthwise, and snuggle them into the rice mix, season with salt and cover tightly with foil. Bake for 30-35 mins until the sweet potato is soft.

Meanwhile, toast the mixed seeds and heat the grill to high.

Remove the foil and drizzle a glug of olive oil over the rice and sweet potatoes. Squeeze the juice of ½ the lemon over the top. Grill for 5-10 mins, until the rice is a little crispy and the sweet potatoes are starting to char. Allow to cool for 5 mins.

Make the zhoug. Toast the spice seeds and blitz with the herbs. Add the juice of the lemon and enough olive oil to make it a drizzle-able consistency. Season with salt and pepper.

Before serving, whisk the remaining coconut milk with a pinch of salt, and drizzle over the top of the traybake. Scatter with the coriander leaves and toasted seeds.

To serve, divide between bowls. Top with the remaining lemon cut into wedges, if you like.