Pumpkin with miso, kale and feta

Method

1. Put a small pan over a medium heat. Add the sake, simmer for 20 seconds to burn off the alcohol, then add the miso, mirin and sugar. Stir and heat until the sugar/miso dissolve to create a dressing, adding a splash of water to loosen if needed. Remove from the heat and set aside.
2. Heat the oven to 180°C fan/ gas 6. Toss the squash/pumpkin wedges in half the sesame oil and 1 tbsp of the dressing, then arrange on a baking tray in a single layer. Roast for 20 minutes, then add the pumpkin seeds to the oven in a separate dish. Cook the seeds and squash for 5 minutes more, then take out and leave to cool.
3. In a large bowl, massage the kale with the remaining sesame oil and a pinch of salt until it begins to soften and break down (2-3 minutes). Boil a kettle and put the sliced onion in a small heatproof bowl with a pinch of salt. Pour the boiling water over the onions, leave to stand for 20 seconds, then drain. 4 To serve, arrange the kale, squash, onion, pumpkin seeds and feta on a platter, then drizzle over the remaining dressing.