Middle Eastern rice bowl with spicy yogurt recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 2 red onions, finely sliced
• 1½ tsp baharat, or other Middle Eastern spice mix
• 150g leftover cooked rice
• 1 x 400g tin green lentils, rinsed and drained
• 1 courgette, cut into ribbons
• 200g young spinach
• 50g low-fat Greek yogurt
• 1 tsp harissa paste
• 25g pistachio kernels, chopped