If you're a long time lover of the honey and soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but teamed with crisp veggies and a delectable Japanese mayo, you're in for a real treat.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin into thick slices. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper, toss to coat and arrange in a single layer. Roast for 15 minutes. TIP: Peel the pumpkin if you prefer!
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 (for the rice) and the salt (for the rice), 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, 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.
In a small bowl, combine the soy sauce and honey. Pour the honey-soy sauce over the pumpkin and sprinkle with the mixed sesame seeds. Roast until golden and tender, 5-10 minutes.
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 paste, 1/2 the spring onion and remaining garlic and cook until wilted slightly, 1-2 minutes. Season with salt and pepper. Remove from heat.
Divide garlic rice between bowls. Top with the honey-soy pumpkin and green veggies. Drizzle with any sauce from the tray. Garnish with the remaining spring onions and coriander and drizzle with the Japanese mayo.