1 Preheat oven to 180ºC. Line two baking trays with baking paper. Combine 2 teaspoons sesame oil, 1 tablespoon soy sauce and 1 garlic clove in a large bowl. Add pumpkin and mushrooms; toss to coat. Place pumpkin on one prepared tray; roast for 35 minutes, or until golden and tender. Add cherry tomatoes and beans to tray for last 15 minutes of cooking time.

2 Place mushrooms on second tray and roast for 20–25 minutes, or until golden and tender.

3 Heat 1 teaspoon of sesame oil in a large non-stick frying pan over medium-heat. Add remaining garlic; cook stirring for 20 seconds. Add kale and cook, stirring, for 2 minutes. Remove from heat.

4 Combine remaining sesame oil along with soy, chilli and the mirin in a small bowl.

5 To serve, place the kale on a serving platter. Top kale with pumpkin, beans, mushrooms and tomatoes. Drizzle the salad with dressing and sprinkle with sesame seeds. Serve.