Vegan stuffed pumpkin method
Preheat the oven to 180°C/350°F/gas 4.
Cut the top off the pumpkin and use a metal spoon to scoop out the seeds and fibrous innards. Put the pumpkin on a baking tray, pat the inside dry with kitchen roll then rub with 2 tbsp of oil inside and out, and season well.
Roast in the centre of the oven for 45 mins or until just tender, with the ‘lid’ on the side.
Follow the pack instructions for cooking your wild rice, then drain, rinse and set aside.
Dice the fennel bulb into pea-sized pieces, then squeeze over no more than half of the lemon juice (save the rest for the dressing).
Meanwhile, dry toast the pecans in a frying pan so that they begin to colour, then remove from the heat and roughly chop.
Heat 2 tbsp oil in the frying pan and fry the fennel seeds and chilli flakes. Once the seeds begin to become fragrant and pop, stir in one crushed garlic clove.