Preheat oven with a fan and grill function to 200°C.
Prepare pumpkin and place onto a lined baking tray. Drizzle with EVOO, sprinkle with salt flakes. Roast 25 minutes under a fan grill until caramelised and soft.
Drizzle more EVOO into a large frying pan or wok and quickly saute the snow peas, followed by the broccoli florets. Don't over cook these as they will keep cooking once out of the pan. Tip into a large mixing bowl and sprinkle with salt, and drizzling with the honey, whilst allowing to cool.
Toast the pistachios and sunflower seeds in the still hot frying pan just until fragrant and brightly coloured. Cool.
Shred the mint, de-seed the chilli and slice very finely, add both to the cooling veggies.
De-pit the dates and slice into thin slivers. Add to salad.
Toss the whole mixture with the lime juice and enjoy. It may need a bit more salt, but it is up to you!