1.Preheat oven to 220°C.
2.Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.
3.Meanwhile, place egg in a small saucepan of cold water; bring to the boil, boil for 2 minutes. Remove egg from the water with a slotted spoon; when cool enough to handle, shell egg. Cut egg in half.
4.Combine mesclun, onion, beetroot and juice in a small bowl. Serve salad topped with pumpkin, salmon and egg; sprinkle with pepitas, season to taste.
This recipe makes a great portable lunch; to keep the salad crisp, toss the lemon juice through the salad at lunch time. You could serve the salad with a poached egg, if you like. Use a mandoline or V-slicer to slice the beetroot very thinly.Note