Honey-Soy Pumpkin & Garlic Rice Bowl

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

While the rice is cooking, finely grate the ginger. Cut the broccoli into florets and roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and mayonnaise. Set aside.

When the pumpkin has 10 minutes cook time remaining, combine the soy sauce and honey in a second small bowl. Remove the tray from the oven, then pour the honey-soy sauce mixture over the pumpkin. Sprinkle with the mixed sesame seeds, then roast until the pumpkin is tender and the sesame seeds are toasted.

While the glazed pumpkin is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the broccoli, tossing, until just tender, 3-4 minutes. Add the Asian greens, ginger, 1/2 the spring onion and the remaining garlic and cook until wilted slightly, 1-2 minutes. Season with salt and pepper. Remove from the heat. TIP: Add a dash of water to the veggies to help speed up the cooking process!