For the Mustard Vinaigrette Dressing:


  1. Preheat oven to 180C.
  2. To make the dressing, add all dressing ingredients into a small bowl and mix well to combine. Set aside.
  3. 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.
  4. Place the pumpkin on a roasting tray, drizzle with olive oil and dukkah and bake for 15-20 minutes or until golden.
  5. Fry the kale in some olive oil for 7-10 minutes until tender and cooked and season with salt.
  6. After the pumpkin has been baking for 10 minutes, add the asparagus to the tray and bake for another 10 minutes.
  7. Cut the asparagus into batons once cooked and cooled down.
  8. Divide the pasta between 4 containers and top with the pumpkin, asparagus and kale.
  9. Sprinkle with sunflower seeds and parsley and divide the dressing into 4 dressing tubs to go with each container.