Method:
 
1. Preheat the oven to 200°C fan-forced. Bring the vegetable stock to the boil, add the rice. Cover and simmer for 10-15 minutes or until the rice is cooked.

2. Place the pumpkin on a baking tray, drizzle with oil, season with salt and pepper, roast in the oven for 10-15 minutes until golden and tender.

3. Heat a char-grill pan over medium heat. Combine the chilli flakes and shredded basil and rub over both sides of the fish. Char-grill for 3 minutes each side for medium or until cooked to your liking.

4. Combine the rice, roasted pumpkin, onion, tomato and lime juice. Drizzle with olive oil, season with salt and pepper. Spoon the rice onto serving plates. Top with swordfish, sprinkle with basil leaves. Serve.