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Preheat oven to 180C.
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To make the dressing, add all dressing ingredients into a small bowl and mix well to combine. Set aside.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain, allow to cool and toss gently with some olive oil.
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Place the pumpkin on a roasting tray, drizzle with olive oil and dukkah and bake for 15-20 minutes or until golden.
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Fry the kale in some olive oil for 7-10 minutes until tender and cooked and season with salt.
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After the pumpkin has been baking for 10 minutes, add the asparagus to the tray and bake for another 10 minutes.
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Cut the asparagus into batons once cooked and cooled down.
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Divide the pasta between 4 containers and top with the pumpkin, asparagus and kale.
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Sprinkle with sunflower seeds and parsley and divide the dressing into 4 dressing tubs to go with each container.
