This salad makes a superb accompaniment to baked fish fillets or roast chicken
For the dressing
2 tbsp white miso paste 2 tbsp mild-flavoured honey 4cm fresh ginger, peeled and finely grated 2 tbsp soy sauce Juice of 2 limes
For the salad
400g pumpkin or squash, peeled and cut into 2cm cubes 2 tbsp olive oil 175g wild rice 100g frozen edamame (soya) beans, defrosted 1 head red chicory, trimmed and leaves separated 4 spring onions, shredded 1 avocado, stoned and diced 2 tbsp pumpkin seeds
Step 1) Whisk all the dressing ingredients together and keep in the fridge until needed (it will keep in an airtight container for a week).
Step 2) Pre-heat the oven to 190°C, Gas Mark 5. Toss the pumpkin or squash with the olive oil, season well and spread out on a baking sheet. Roast for about 30 minutes until soft and turning brown. Set aside to cool.
Step 3) Meanwhile, rinse the rice in a sieve, put in a pan and cover with 350ml water, add a good pinch of salt and bring to the boil.
Step 4) Cover, reduce the heat and simmer for about 30 minutes, until the rice is plump and soft; add a little extra water if it appears to be drying out at any point.
Step 5) Add the edamame beans to the rice and leave to cool. Gently fold the rice, beans and remaining ingredients together with the dressing and serve.