INGREDIENTS

• 250g brown rice

• 1 red onion

• 3 garlic cloves

• 500g kent pumpkin

• 200g kale

• 2 beef-style stock cubes

• beef mince

• 10g cumin and coriander spiceblend

• coriander

• 2 limes

• 40g chipotle in adobo sauce

• 2 avocados

• 500ml (2 cups) boiling water

• 1 tbs olive oil

METHOD

1) Read through the recipe. Check your avocado is ripe before starting this recipe. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.

2) While the rice is cooking, thinly slice the onion with a sharp knife or mandoline. Crush or finely chop the garlic. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible, but remove it if you prefer). Tear the kale leaves into small pieces, discarding the stems. Crumble 1 stock cube into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.

3) Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook half the onion, stirring occasionally, for 3-4 mins until softened. Add the beef mince, cumin and coriander spice blend and garlic and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.

4) Meanwhile, coarsely chop the coriander, discarding the stems. Finely grate the zest of half the lime, then juice the lime. Put the coriander, lime zest, remaining onion and 1 tbs lime juice in a bowl, season with salt and pepper and toss to combine.

5) Add the pumpkin, stock and chipotle (if you prefer less heat, reduce the chipotle to taste) to the mince mixture and bring to a simmer. Reduce the heat to medium and cook, covered, for 8-10 mins until the pumpkin is almost tender.

6) Stir the kale into the chipotle beef and cook, covered, for 5-6 mins until tender. Coarsely chop the avocado flesh. Taste the chipotle beef, then season with salt and pepper. Divide the rice, chipotle beef, avocado and salsa among plates to serve.