Preheat oven to 180°C.

Combine pumpkin, Kikkoman Soy Sauce, honey, garlic, paprika and olive oil in a large bowl, season to taste with freshly ground pepper, stir to coat then spread on a roasting tray lined with baking paper.

Roast the pumpkin, turning occasionally, until tender and slightly darkened on the edges (35-40 minutes).

Set aside until required (serve warm or at room temperature)

Meanwhile, blanch beans in a saucepan of boiling salted water until bright green and just tender (2-3 minutes), drain, refresh under cold running water, drain well and combine in a bowl with spinach, mizuna, shiso and shallot. Refrigerate until required

Make Soy Dressing

Drizzle two-thirds of Soy Dressing over bean mixture and toss lightly to combine

Arrange pumpkin wedges on serving plates, drizzle with remaining dressing, then pile salad on top and serve

Whisk ingredients in a separate bowl to emulsify, season to taste with freshly ground pepper