Lightly coat pumpkin, cauliflower and onion wedges in oil and place on a baking tray. Season to taste. Cook in a preheated oven at 190°C for 20 minutes. Add pine nuts to tray 3 minutes before end of cooking time.
Meanwhile, combine yoghurt and Leggo’s Pesto and set aside.
Place rocket leaves, roasted vegetable mix and lentils in a bowl and toss lightly. Divide evenly between 4 serving bowls and serve pesto dressing on the side. Garnish with a lemon cheek.