How to make:
Preheat oven to 180°C. Line a baking tray with baking paper.
Lay out the chopped pumpkin on the tray and sprinkle with olive oil, brown sugar (if using), cumin and crushed garlic.
Roast in the oven for 20–30 minutes or until soft (the time will depend on the size of your pumpkin pieces). When the pumpkin is cooked, remove from the oven and cool.
Meanwhile, in a large bowl, place the brown rice, tomato halves, seeds, red onion and herbs. Mix together and put to one side.
To make the dressing, simply place the lemon juice and olive oil in a clean jam jar, put the lid on and shake.