Brown rice and roast pumpkin salad

Ingredients

• 1 cup (200g) brown rice
• 750 gram japanese pumpkin, peeled
• 2 tablespoon extra virgin olive oil
• 2 tablespoon soy sauce
• 2 tablespoon maple syrup
• 3 celery sticks, trimmed, sliced thinly on long angle
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/3 cup (50g) pecans, toasted, chopped coarsely
• 2 teaspoon finely grated lemon rind
• 1/4 cup (60ml) lemon juice