Preheat the oven to 240°C/220°C fan-forced. Place the peeled pumpkin wedges and mixed sesame seeds on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

While the pumpkin is roasting, thinly slice the courgette into rounds. Roughly chop the Asian greens. Finely chop the garlic. In a small bowl, combine the mayonnaise and soy sauce. Set aside.

In a medium bowl, combine the beef mince, panko breadcrumbs (see ingredients), Thai seven spice blend, egg, 1/2 the garlic and the salt. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the courgette until tender, 3-4 minutes. Add the Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes. Transfer the veggies to a second medium bowl, then add the sesame oil and toss to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

Divide the Asian beef rissoles, sesame pumpkin wedges and garlicky greens between plates. Serve with the soy mayo.