Place the parsnips, carrot and onion on a large baking tray and toss with 1 tbsp oil, ginger and harissa, season and roast for 20 minutes. Add the cavolo nero, the seeds mix and toss in the remaining oil, roast for a further 10 minutes.
Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
Stir the rice into the vegetable mixture with the lime juice, season and serve with the yoghurt.
Great to use up leftover cooked rice. Try stirring in cooked prawns at the end.