Method:
1 Heat oil in a large frying pan over medium heat, add pumpkin and mushroom slices, cook for 2-3 minutes each side or until tender, drizzle more olive oil if needed and season with salt and pepper.
2 Arrange the mushroom and pumpkin on a serving plate.
3 Add the butter to the same frying pan, swirl over medium heat until melted, add the pinenuts, garlic and parsley, cook for 1 minute then pour over the salad. Season with salt and pepper and serve.