1 Preheat the oven to 180 degrees.

2 Cook the rice according to pack instructions. I usually boil it in plenty of salted water, as I would pasta. It takes 35-40 minutes till tender and nutty. Then drain and dress with the lemon juice and 2tbsp of olive oil

3 Quarter the pumpkin and remove the seeds. Mix the olive oil, maple syrup, a pinch of salt and the sweet paprika together into a smooth paste. Place the wedges of pumpkin on a small tray and spoon the paste over the pumpkin. Let it pool in the centre of the wedge. Roast for 30-35 minutes until tender. Use a sharp knife to test the pumpkin and make sure it's cooked. Remove the tray from the oven and baste the juices back over the pumpkin.

4 Divide the block of feta into four and sit a square of it on to each piece of squash. Add a sprig of thyme and return the tray to the oven for five minutes.

5 Divide the cooked, dressed rice between four bowls. Scatter with pomegranate seeds and place a wedge of pumpkin with feta in each bowl. Top with a sprig of fresh thyme and serve right away.