Finely slice your onions. Halve your radishes and grate your garlic. Slice your courgettes into rounds.

Toss your courgettes in a bowl. Squeeze over the juice of half a lemon, a drizzle of olive oil and a pinch of salt. Mix to combine.

Heat a sauté pan over a medium heat. Add a glug of olive oil, then tip in your cumin seeds. Cook for a minute until fragrant, then tip in your sliced onions. Fry for 20 mins until they are totally soft and caramelised.

Meanwhile, heat a griddle pan over a medium heat. Add your courgette slices and grill for a few minutes on each side until you have deep char lines.

Add your garlic, ground cinnamon and turmeric, to your onions, then cook out for another minute.

Tip in your radishes and peas, then fry for 3 mins until just tender.

Add your cooked rice to your pan and cook for a few mins until piping hot, stirring to prevent it from sticking. Tip in your courgettes and mix to combine. Add the juice of a lemon, then season to taste with salt and pepper.

Combine your mayonnaise with the zest and juice of your remaining lemon in a bowl. Add a little water to make it a drizzle-able consistency.

Roughly chop your pistachios and mint.

Spoon your pilaf onto a serving plat. Drizzle your Hellmann’s lemon mayo over your pilaf, then sprinkle over your pistachios, mint and pickled chillies. Serve and enjoy.