250gm Pumpkin (chopped into 2cm cubes)

150gm Broccoli (chopped into similar size as pumpkin

1 Tbs Olive oil

1Tsp Dried herbs

1 cup of cooked brown rice

1 cup English spinach or rocket


½ lemon juiced

2 tsp Olive Oil

1tsp honey

2 tsp mustard (Dijon or Wholegrain)


40 gm cashews or pinenuts toasted

40gm of feta or haloumi

½ cup drained canned legumes or chickpeas


    1. Preheat oven to 180°. Line a tray with baking paper and add the pumpkin and half the oil. Roast for 30 mins or until tender, add broccoli and remaining oil, continue roasting for 20mins or until all has begun to look roasted (If you need to speed up cooking process, stem the pumpkin and broccoli until just tender, drain all moisture and then cook in oven, reducing the cooking time by half)
    2. Mix together dressing ingredients
    3. Either heat up brown rice or serve rice cold. (can use precooked microwave rice)
    4. Once the vegetables are cooked, add all ingredients together and pour over the dressing. Top with any optional legumes, nuts or cheese and serve