Step 1

Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.

Step 2

Put oil, vinegar, mustard and honey in a jar with a screw-top lid. Season and shake well to combine.

Step 3

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.

Step 4

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.