Vegetarian Christmas roast | Women's Weekly Food

Ingredients

• 1 extra-large (350g) zucchini, halved lengthways
• 1 small (200g) leek
• 1 large (2.8-3kg) butternut pumpkin, halved lengthways
• 1/3 cup (80ml) extra virgin olive oil
• 2 teaspoons cumin seeds
• 1 small (100g) onion, chopped finely
• 4 garlic cloves, chopped finely
• ½ cup (100g) medium short grain rice, rinsed
• 2 teaspoons vegetable stock powder
• 1 tablespoon finely grated lemon rind
• 1 large red chilli, seeds removed, chopped finely
• 1/3 cup (50g) pine nuts, toasted
• 1 cup flat-leaf parsley leaves, chopped coarsely
• 500g cherry tomatoes on the vine
• basil leaves, to serve
• SALSA VERDE
• 2 cups flat leaf parsley leaves
• 2 cups basil leaves
• 1/2 teaspoon vegetable stock powder
• 1 clove garlic, chopped coarsely
• 2 teaspoons capers
• 2 tablespoons lemon juice
• 1 cup (250ml) extra virgin olive oil