Preheat the oven to 200C, cut potato into bite size pieces, drizzle with olive oil and season with salt. You may add some chilli flakes here. Give everything a good mix and place it in the oven. Cook for 25 mins until potato start to crisp.

Rinse the brown rice and add it to pot of plenty cold water, bring to the boil. Then reduce the heat and cook for 20 mins or until cooked through.

Add cashew nuts and pumpkin seeds to separate tray and toast them in the oven for 6 mins. Remember to remove them from the oven to let it cool. Then chop them coarsely.

Peel and finely chop the garlic and chilli. In a bowl combine this with soy sauce, 2 tbsp of honey and 3 tbsp olive oil. Next juice the lime and whisk it all together.

Drain the black beans and add them to the cooking rice. Cook for further 5 mins. Then drain everything and return to the pan.

Combine the roast potatoes with rice and beans. Add the seed-nut mix, spring onion and chilli lime dressing. Enjoy!