Winter vegie bowl

Ingredients

• 800 gram jap pumpkin, unpeeled, cut into thin wedges
• 2 tablespoon olive oil
• 4 eggs
• 450 gram packaged microwavable brown rice
• 120 gram green kale, stalks removed
• 160 gram mild blue cheese, cut into 4 wedges
• 1/2 cup (50g) roasted walnuts, chopped coarsely
• 2 tablespoon pepitas (pumpkin seed kernels), toasted
• 2 tablespoon linseeds, toasted
• Parsley and shallot dressing
• 1 shallot (25g), chopped finely
• 2 tablespoon finely chopped fresh flat-leaf parsley
• 1 clove garlic, crushed
• 1 tablespoon dijon mustard
• 1/4 cup (60ml) olive oil
• 1/3 cup (80ml) white wine vinegar