Honey-Soy Pumpkin & Garlic Rice Bowl

While the pumpkin is roasting, finely chop the garlic. In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, the water (for the rice) and a pinch of 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. 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 second small bowl, combine the soy sauce and the honey. Pour the honey-soy sauce over the pumpkin and sprinkle with the mixed sesame seeds. Return to the oven until golden and tender, 5-10 minutes.

While the pumpkin is finishing, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the asparagus with a splash of water, stirring 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 slightly wilted, 1-2 minutes. Season, then remove from heat.