Mexican Black Rice and Pumpkin Salad

1. Pre-heat the oven to 200ºC/390ºF.

To Cook the Rice

1. Wash the black rice a couple of times.
2. Bring 750ml (3 cups) of water to the boil, salt it and then add the black rice.
3. Bring to a simmer, put and the lid and turn the heat to low.
4. Cook the rice for 35 and then let it sit off the heat for a further 10 minutes.

Whilst the rice is cooking prepare the pumpkin.

1. Cut/peel the skin from the pumpkin and then cut the flesh into chunky 'cubes'.
2. Lay the pumpkin over a lined baking sheet.
3. Drizzle over the olive oil and honey and then sprinkle over the cumin, paprika and smoked paprika.
4. Season generously with salt and pepper and roast for 25 minutes until soft and charred on the edges.

Whilst the pumpkin is cooking prepare the garnishes.

1. Peel and thinly slice the red onion.
2. Cut the avocado into small chunks and squeeze over the juice of 1 lime.
3. Finely chop the red chilli.
4. Cut the remaining lime into wedges.

To serve

1. Take a large bowl, add the rice and tip in the pumpkin along with any remaining oil on the baking sheet.
2. Spread over the avocado cubes, onion slices and chopped chilli.
3. Serve with a drizzle of EVOO, the lime wedges and a generous garnish of fresh coriander.