Summer vegetable pilaf

Add 2 tbsp oil to a large deep saucepan over a medium heat. When hot, add the onions and garlic and cook for 5 minutes until softened. Tip in the courgettes and cook for 5 minutes more, stirring occasionally. Add the rice, season generously and stir over the heat for 2 minutes.

Pour in the hot stock with the chickpeas and half the tomatoes, stir briefly, then bring to a simmer for 1 minute. Turn the heat down to low, cover with a clean tea towel and the pan lid and cook for 15 minutes more. Turn off the heat and leave to stand for 10 minutes.

Meanwhile, finely chop the remaining tomatoes, and dress with the remaining oil. Mix the chopped mint and yogurt in a bowl, then season both to taste.

Fluff up the rice with 2 forks and pile onto serving plates. Top with the tomato salad, minty yogurt and remaining mint to garnish.