Preheat the oven to 200’C/400’F, line a baking tray with foil or parchment and get a large, lidded pot ready on a medium heat on the stove. Add the rice and tomato to the pot, mix together the remaining rice ingredients and add to the rice. Bring to a boil, reduce the heat to low and cover.
Meanwhile, add the squash, mushrooms, salsify and sausages to the baking tray and place in the oven for 20 minutes. After this time the vegetables should be soft enough to pierced easily with a knife and slightly golden.
Meanwhile make the yoghurt, add the hot water to the saffron, leave to seep for a few minutes then add with the remaining ingredients to the yoghurt and stir to combine, taste and adjust seasonings.
Fluff the rice which should be just cooked, add the vegetables and half the coriander and stir.
Divide between plates and scatter with the almonds, olives, remaining coriander and share the sausages between the plates. Serve with the yoghurt on the side.