1/4 cup olive oil
21/2 Tbsp balsamic vinegar
11/2 Tbsp wholegrain mustard
11/2 Tbsp honey
Sea-salt flakes and freshly ground black pepper, to season
1.25kg Kent pumpkin, deseeded, cut into 2cm-thick wedges
1/2 small bunch kale, trimmed and thinly sliced
400g can lentils, rinsed, drained
1/2 cup craisins, to serve
1/3 cup blanched hazelnuts, toasted and roughly chopped, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.
Put oil, vinegar, mustard and honey in a jar with a screw-top lid. Season and shake well to combine.
Place pumpkin on prepared trays in a single layer. Drizzle with half of the honey glaze and brush to coat pumpkin on both sides. Season. Roast for 30-35 minutes, until pumpkin is tender, turning and brushing with glaze halfway through.
Meanwhile, sprinkle kale with a little salt and massage into leaves (this helps tenderise them). Drizzle kale with remaining honey glaze, season and toss well to coat. Combine with pumpkin and lentils on a serving platter. Sprinkle with craisins and hazelnuts. Serve.