Photo by Rama
Steam the pumpkin until half cooked. Add salt, pepper powder and sage leaves and mix. Spread the mixture in a parchment lined baking dish and roast in a preheated oven at 180 °C for 30 minutes, or until it looks roasted, with a bit of colour.
Cut the mushrooms into large slices and stir ‘fry’ (without oil) in a pan with chopped garlic, salt, pepper powder and mixed herbs for 2 minutes.
Arrange the pumpkin and mushrooms with the cheese, rocket, watercress/spinach and sage leaves on a platter. Add balsamic vinegar and sprinkle roasted sesame seeds. Serve.