Heat oven to 200C.
Place the pumpkin on a
baking tray, generously drizzle olive oil to coat and sprinkle with salt.
Place in the oven for 45
minutes or until softened.
Allow the pumpkin to cool enough to handle,
about 15-20 minutes.
Cut the top off of the pumpkin and use a metal
spoon to gently scoop out the seeds, be careful not to go too deep as this might
cause the pumpkin to cave in.
Rinse the wild rice well and cook to pack
instructions.
Heat 2 tbsp oil in a frying pan. Add the garlic
and chilli flakes for about 30 seconds before adding in the rice, apple,
walnuts, thyme, sugar, harissa and tahini. Gently stir to combine on a low heat
for a couple of minutes.
Pack the mixture into the cooked pumpkin and
return to the oven for 10-15 mins until everything is piping hot.
Serve the pumpkin topped with pomegranate seeds
and extra tahini if desired.
