Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Peel the pumpkin if necessary and cut into bite-sized pieces.
Place the pumpkin, beets, onions, and radishes onto the other prepared baking sheet. Drizzle olive oil over the vegetables and add the salt, thyme, oregano, and tarragon. Mix to coat the vegetables.
400 grams pumpkin, 400 grams beets, 2 small red onions, 1 bunch radishes, 1 tablespoons olive oil, 1 handful thyme leaves, 1 small handful oregano, 1 small handful tarragon leaves, 1/2 teaspoon sea salt
Roast for about 25 minutes, or until the pumpkin and beets are soft. Watch carefully for the last five minutes as you don’t want the vegetables to be too soft.
While the vegetables are roasting, make the vinaigrette.
Place the roasted vegetables into a large bowl and fold in the greens. Top with the seeds and serve with the lemon tahini dressing.
1 handful hardy greens, 1 handful sunflower seeds
Lemon Tahini Dressing
Add the lemon juice, tahini, garlic, olive oil, maple syrup, salt, and pepper to small container and mix to combine. Add water as needed to thin the dressing.
Juice of half a lemon, 2 tablespoons tahini, 1 clove garlic, 3 tablespoons extra virgin olive oil, 1 teaspoon maple syrup, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
Notes
For the pumpkin seeds:
Preheat the oven to 200°C (400°F) and line a baking sheet.
Remove the seeds from the pumpkin and place them into a sieve. Rinse with cold water, then place the seeds in a small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Remove from the heat, drain, and place on the prepared baking sheet. Sprinkle some salt over the seeds and bake for about 5 minutes or until the seeds are golden. Watch carefully so they don't burn.