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1
Bring 2 large pans of lightly salted water to the boil.
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2
Pop the pumpkin pieces into one and simmer until they are just tender - about 8-10 minutes.
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3
Stick a knife in to test for doneness - we want them tender but not collapsing.
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4
Drain, run under some cold water to stop them cooking, then set aside to cool.
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5
In the other pan, add the whole purple potatoes and cook until just done, about 15-20 minutes depending on your spud size.
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6
Drain and set aside to cool.
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7
Meanwhile, heat a griddle pan.
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8
Lightly oil the corn cobs and place them on the heated griddle.
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9
Keep turning them until they are cooked through and have some nice char-marks on the sides - about 10 minutes.
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10
Remove and set aside to cool.
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11
To make the dressing, mix all the ingredients together well.
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12
Taste and adjust the seasoning if you like.
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13
We want a salty/sour/umami flavour.
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14
Now take a sharp knife and, holding the corn vertically, gently slice off the kernels.
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15
Divide the leaves evenly between 4 bowls and sprinkle over the sprouted seeds and beans.
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16
Slice the potatoes into discs and add them, together with the pumpkin, spring onions, avocado and corn kernels, to the bowls.
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17
Scatter the pomegranate seeds over each portion.
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18
Pour over the dressing and sprinkle over the pumpkin seeds and gomasio to serve.
