In an oven roast the pumpkin pieces with some olive oil. Heat water in a pan, add roughly chopped onion, chopped carrot, chopped mushroom stem, bay leaf, peppercorns, celery leaves, and chopped garlic simmer the stock for 45 minutes. Strain the stock and cook quinoa with salt in the same stock till the water is absorbed. For the dressing, in a bowl, mix mayonnaise, curry powder, chilli flakes, and drizzle olive oil and mix well. Add quinoa, rocket leaves, curly lettuce, par boiled baby potatoes (halved) with salt, roasted pumpkin pieces and mix well with the dressing. Garnish with olive oil and balsamic glaze.