Preheat oven to 200C. Line a baking tray with baking paper. Arrange the pumpkin and carrots on tray and drizzle with 2 teaspoons oil. Season. Roast, turning occasionally, for 20-25 mins or until pumpkin is tender.
Meanwhile, place orange zest, orange juice, mustard, maple syrup, vinegar and remaining oil in a screw-top jar. Shake well. Season.
Arrange the pumpkin mixture, beetroot, sprouts, almond, lentils and parsley on a serving platter. Drizzle with the dressing.
