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. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, and 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 has 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 (unpeeled). Roughly chop the Asian greens. Trim the woody ends (about 3cm) off the asparagus. Thinly slice the spring onion. Roughly chop the coriander. In a small bowl, combine the Japanese dressing and mayonnaise.

Combine the soy sauce and honey in a small bowl. Pour the honey-soy sauce over the pumpkin and sprinkle over mixed sesame seeds. Roast until golden and tender, 5-10 mintues.

While the pumpkin is finishing, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the asparagus and a splash of water. Cook until just tender and bright green, 2-3 minutes. Add the Asian greens, ginger, 1/2 the spring onion and remaining garlic and cook until wilted slightly, 1-2 minutes. Season with salt and pepper. Remove from heat.