Preheat oven to 200°C/180°C fan forced. To prepare the ingredients, peel the pumpkin and cut into 2 cm cubes. Cut the red onion into wedges, and roughly chop the kale (destemmed).

Toss the pumpkin and red onion in the cumin, half of the olive oil, and some salt and pepper. Arrange in a single layer on a lined oven tray and bake in the oven for 25-30 minutes or until tender.

Meanwhile, to make the dressing whisk the remaining olive oil, wholegrain mustard, honey and white wine vinegar in a small bowl until well combined. Set aside.

Place the kale in a large bowl and drizzle with a little olive oil. Season well with salt and pepper and then, using your fingers, massage the kale leaves gently to soften. Tip: Massaging kale leaves completely changes their texture and makes them much more enjoyable to eat raw in a salad.

Heat a greased ovenproof medium frying pan over a medium-high heat. Season the pork tenderloin with salt and pepper and add to the pan. Cook for 3 minutes, turning to cook all sides. When the pork is nicely coloured, transfer to the oven (or place the pork on a lined oven tray) and cook for 8 minutes or until cooked through (pork can be served blushing). Remove from the oven, place on a plate and cover with aluminium foil. Rest for 5 minutes and then slice.

Add the roast pumpkin, onion and pepitas to the bowl with the kale and gently toss. Divide salad between plates, top with the pork slices and drizzle with the honey and mustard dressing.