Chicken and Apricot Sausages with Roast Pumpkin and Feta Rice

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 15-18 minutes, until tender. Turn once during cooking.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken and apricot sausages for 6-8 minutes, turning often, until browned and cooked through.
5. While sausages cook, whisk all rice dressing ingredients together in a large bowl. Thinly slice spinach leaves; dice tomatoes 1cm; crumble feta.
6. Add cooked rice, roast pumpkin, spinach, tomato and feta to bowl with dressing and toss to combine. Season to taste with salt and pepper.
7. divide roast pumpkin and feta rice between plates, top with chicken and apricot sausages and drizzle over sweet chilli sauce (if using).