Preheat the 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 coarsely chop the kale (destemmed). Drain and rinse the cannellini beans, and juice the lemon.

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

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

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

Add the roast pumpkin and red onion, cannellini beans, currants and pepitas to the bowl with the kale and gently toss.

Divide the salad between plates and drizzle with the honey and mustard dressing.