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, the water and a pinch of 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. Thinly slice the button mushrooms. Cut the broccoli into small 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.

In a second small bowl, combine the soy sauce, honey and garlic paste. When the pumpkin has 8 minutes cook time remaining, remove the tray from the oven, then pour the honey-soy mixture over the pumpkin. Sprinkle with the black sesame seeds, then roast the glazed pumpkin until tender.

While the glazed pumpkin is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the mushrooms and broccoli, tossing, until just tender, 5-6 minutes. Add the Asian greens, ginger, remaining garlic and 1/2 the spring onion 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 veggie cooking process.