Asian Roast Pumpkin & Kimchi Slaw Bowl

• Meanwhile, finely chop garlic. Heat a medium saucepan over medium heat with a dash of olive oil. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber into half-moons. • Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. • In a large bowl, add honey and, a drizzle of olive oil and a good squeeze of lemon, stirring to combine. Set aside. • Add slaw mix, avocado and cucumber to the bowl, tossing to coat. Season to taste.