Step 1

Cook rice according to packet instructions or until tender. Bring a saucepan of salted water to the boil and blanch the broccoli and cauliflower for 2 minutes or until tender. Drain and set aside.

Step 2

Heat oil in a large frypan over medium heat. Cook the onion for 3-4 minutes until softened. Add the garlic and mustard seeds, and cook for a further 1-2 minutes until fragrant. Add the cauliflower and broccoli, increase heat to medium-high and cook for 3-4 minutes until browned.

Step 3

Transfer broccoli and cauliflower mixture to a bowl with the rice, herbs and spring onion, then season and toss to combine. Squeeze over the lemon juice and drizzle over extra oil.

Step 4

Combine the yoghurt and harissa, then serve with the warm salad.