To prepare the marinated mushrooms use a jar with a lid, or a bowl you can close with a plate or clingfilm.
Clean your mushrooms and let them dry completely.
Fry them for a couple of minutes in a pan with a bit of olive oil.
Add them to the bowl and cover them completely with good quality olive oil, some sprigs of thyme, two garlic cloves and a splash of vinegar.
Swirl the marinade round gently, close the jar and put them in the fridge over night.
You can make more as they will keep a couple of weeks if refrigerated and are delicious on a roast slice of bread as well.
Peel the pumpkin, discard the insides and prepare small-ish cubes, season with some sea salt and pepper.
Roast them in olive oil (be careful not to turn the heat up too much as olive oil burns easily), until they are nice and golden brown on the outside and sufficiently cooked on the inside (just try one to make sure..).
Take out the pieces of pumpkin and add the seeds to the pan.
The seeds should pop open a little and be extra delicious.
Use some of the flavoured oil from the mushroom jar and decant into a bowl.
Add a small spoon of grainy mustard, salt and pepper and stir to make a vinaigrette.
Arrange the washed salad leaves on each plate.
Add some of the marinated mushrooms and warm roast pumpkin, sprinkle the pumpkin seeds over and using a spoon drizzle over some extra vinaigrette.