Sweet Soy Pumpkin & Garlic Rice Bowl

While the pumpkin is roasting, finely chop the garlic. In a medium saucepan, heat some olive oil (1 tbs for 2 people / 2 tbs for 4 people) over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all 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, roughly chop the Asian greens. Trim the woody ends off the asparagus. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and plant-based aioli. Set aside.

In a second small bowl, combine the soy sauce and maple syrup. Drizzle over the roasted pumpkin, then sprinkle the mixed sesame seeds on top. Return the pumpkin to the oven to finish roasting, 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 the greens are slightly wilted, 1-2 minutes. Season, then remove from the heat.