Vegan roast pumpkin, wild rice and edamame salad with ginger, miso and sesame dressing

For the ginger, miso and sesame dressing

• 3 tbsp white miso

• 1½ tbsp blackstrap molasses

• ⅓ cup tahini

• 1 tbsp soy sauce

• 2 tsp grated fresh ginger or 1 tsp powdered ginger

For the salad

• 3 cups of Japanese pumpkin cut into large bite-sized pieces

• 1 tbsp rice bran oil

• 1 cup edamame beans, cooked according to packet instructions and podded

• 50g wild rice, cooked according to packet instructions

• ½ cup coriander leaves, chopped

• ½ cup assorted micro herbs, to serve (optional)

1. Blend all the dressing ingredients in a blender until smooth. Add a dash of water if the mixture is too thick. Store in an airtight container in the fridge (the dressing will keep for up to 10 days).

   Preheat the oven to 180C.

   Place the pumpkin in a roasting tray, coat with the oil and roast in the oven until cooked through and lightly golden, about 30 minutes. You want the pieces to retain some shape.

   Allow to cool before adding to a bowl with the remaining salad ingredients. Drizzle over enough dressing to generously coat and toss to combine. Serve immediately.