Mixed-grain pilaf with spinach, grapefruit & harissa dressing

Using a small, sharp knife, cut away the skin from the grapefruit. Working over a bowl to catch the juice, cut out the segments from between the membranes. Reserve the segments. Mix 1 tbsp of the grapefruit juice with the yogurt and harissa in a small bowl.

Heat the oil in a frying pan and gently fry the onions for about 10 minutes until lightly caramelised. Stir in the coriander seeds, chopped coriander and garlic, and cook for a further 2 minutes.

Tip the pouch of mixed grains into the pan and heat for a couple of minutes, until hot. Add the spinach and continue to heat, turning the ingredients in the pan, until the spinach has wilted. Transfer to plates, scatter with the grapefruit segments and serve with the yogurt dressing.