Honey-Soy Pumpkin, Haloumi & Garlic Rice

• Meanwhile, finely chop garlic.
• In a medium saucepan, heat the butter over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt, then bring to the boil.
• Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat.
• Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, roughly chop Asian greens.
• Trim baby broccoli.

• In a small bowl, combine the soy sauce and the honey.
• Drizzle the roasted pumpkin with honey-soy mixture, then sprinkle with mixed sesame seeds.
• Roast pumpkin until golden and tender, a further 5-10 minutes.

• While the pumpkin is finishing, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook baby broccoli until just tender, 5-6 minutes.
• Add Asian greens, ginger paste and remaining garlic and cook, stirring, until greens are slightly wilted, 1-2 minutes.
• Season, then transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.