Spicy harissa brown rice and broccoli. Put wild brown basmati onto boil and chop broccoli into florets. In a wok, fry the broccoli in garlic oil for a few minutes until it begins to char, before setting aside. Eat oil on medium and add chopped onion, cooking until soft. Add minced garlic, ginger, cumin, ground coriander and Rose harissa paste and cook for 5 minutes, before adding the broccoli and tinned sweetcorn and setting aside. Once the rice is cooked, drain, rinse and add to the spicy onion mixture along with some raisins. Heat through and serve with a dollop of hummus, toasted mixed seeds and coriander.