• Preheat oven to 220°C/200°C fan-forced. 
• Cut pumpkin into 1cm-thick wedges.
• Place pumpkin on a lined oven tray. Drizzle with 
olive oil, season with salt and pepper and toss 
to coat.
• Roast for 15 minutes (it will finish roasting in 
step 4!). 
TIP: Peel the pumpkin, if preferred! 

• Meanwhile, finely chop garlic.
• In a medium saucepan, heat the butter over 
medium heat. Cook half 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 rice is cooking, roughly chop Asian greens.
• Trim baby broccoli. 

• In a small bowl, combine the soy sauce and honey.
• Drizzle roasted pumpkin with the 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 sesame oil blend.
• 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 to taste, then remove from heat. 

• Divide garlic rice between bowls. 
• Top with ginger greens and honey-soy pumpkin, 
spooning over any sauce from the oven tray. 
• Drizzle over sesame dressing. 
• Tear over coriander leaves to serve. Enjoy!