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Step 1.Preheat oven to 200°C/390°F.
Step 2.On a large baking tray, place the pumpkin, red onion and chillies. Drizzle with the olive oil and season with salt and pepper. Spread the vegetables out (if they can’t be spread in one layer, then divide among 2 baking trays. Roast, turning occasionally, in the oven for 25-30 minutes or until tender. Remove from the oven and allow to cool to room temperature.
Step 3.When ready to serve, place the spinach, chard and mint leaves in a large bowl. Drizzle with the Thai-style Tamarind Vinaigrette and toss to coat. Spread the dressed leaves out on a large serving plate. In the same large bowl, add the roasted pumpkin, red onion and chillies. Drizzle with Thai-style Tamarind Vinaigrette and gently toss to coat. Spread the dressed vegetables out over the salad leaves. Sprinkle over the feta cheese, pumpkin seeds and peanuts.