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Preheat your oven to 200C gas/fan.
Spread the sliced peppers, and tomatoes on a lined baking tray.
Season with salt and toss with a drizzle of olive oil.
Bake for 15 minutes or until soft and lightly caramelised.
Meanwhile heat a small frying pan over medium/high heat.
Toast the pumpkin seeds until they start to pop and turn light golden brown.
Turn off the heat and add the tamari and honey and toss through quickly.
Then transfer to a lined tray to cool, spreading them out.
Mix the sliced red onion with a good pinch of salt and the sumac, set aside.
Make the dressing either in a pestle and mortar (breaking down the kiwi first) or a small food processor, pulsing just to combine, seasoning with two pinches of salt.
Taste and check seasoning.
In a large mixing bowl mix the quinoa, lentils, cooked tomatoes and peppers, red onion, toasted pumpkin seeds, chopped parsley, avocado and mango.
Add the dressing and just mix to evenly distribute.