Asian Brown Rice Salad with Poached Egg

Place the pumpkin wedges on a lined oven tray and coat in half of the olive oil. Season with salt and pepper and cook in the oven for 30 minutes or until tender.

Meanwhile, place the brown rice into a sieve and rinse with water until it runs clear. Place the rice and hot water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is tender and the water has absorbed.

While the rice and pumpkin are cooking, combine the tahini, lemon juice, honey, ginger and the remaining olive oil in a small bowl. Adjust the consistency with a little warm water if you like. Set aside.

Combine the red cabbage, carrot, coriander, spring onion, and cooked brown rice in a medium bowl. Add the tahini dressing and toss to coat.

Bring a medium saucepan of water to a gentle simmer. Crack an egg into a small glass or bowl. Create a whirlpool with the water using the handle of a spoon. Carefully pour the egg into the centre of the whirlpool and cook for 2 minutes and 30 seconds or until the white is set and the yolk is still runny. Remove the egg from the water using a slotted spoon and rest on a paper towel lined plate. Repeat with the remaining eggs. Tip: Alternatively you can use a soft-boiled egg. Bring a small saucepan of water to a gentle simmer and add the whole egg. Cook for 5 minutes and 40 seconds. Remove and peel.