Roasted Pumpkin & Hummus Winter Salad

A colorful winter salad with warm pumpkin, creamy hummus and colorful beetroots to bring some joy to January.

• 1 small Pumpkin (900 g / 2 lb)
• 4 tbsp olive oil
• 500 g / 1 lb mixed mushrooms such as portobello, chestnut, oyster or shiitake
• 1 tsp chopped sage

• 6 tbsp extra virgin olive oil
• 1/2 lemon, zest and juice
• 2 tbsp honey
• 1 tbsp white wine vinegar
• 1 bunch of kale, purple kale or Cavolo Nero (or a mix), stalks removed and roughly chopped
• 2 mixed colored beetroots, scrubbed and finely sliced or shaved into thin rounds
• 100 g / 1 cup red grapes, halved

• 1 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp cumin
• a pinch cayenne
• 1/2 cup mixed seeds

• 250 g / 1 cup Hummus
• Handful of parsley, finely chopped