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1
Bring the rice to the boil in a medium sized saucepan and simmer for 20 25 minutes, ensuring it still has some bite.
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2
Using 1 tbsp of the olive oil, saute the onion until soft and starting to caramelise.
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3
Add the spices and raisins and cook for a further 2 minutes.
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4
Combine this mixture together with the cooked rice, feta and parsley.
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5
(If making vegan, replace the feta with the pine nuts).
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6
Peel the stem of the squash with a vegetable peeler and cut into 8 circles approx 1 cm thick and 8-9 cm diameter.
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7
Parboil for 2-3 minutes to soften slightly.
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8
Heat a large ridged grill pan.
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9
Mix the remaining 1 tbsp oil with the vinegar and brush the squash and peppers with this before char grilling.
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10
Keep the cooked vegetables warm in a low oven until ready to assemble the stacks.
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11
Melt the cranberry sauce in a small saucepan, adding a tbsp of water if it is very thick.
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12
Once warm add the lemon juice and sieve to remove any large pieces.
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13
To assemble the stacks place one squash circle in the centre of a dinner plate.
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14
Place a 8.5cm ring over/on top of it and press in a quarter of the rice mixture.
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15
On top of this place a second circle and decoratively pile a quarter of the grilled peppers.
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16
Drizzle over 1-2 tbsp of sauce.
