Heat a small frying pan on a medium heat and toast the pumpkin seeds for a few minutes, taking care not to burn them. Tip them onto a plate to cool.
Mix together the honey, olive oil, vinegar, orange zest and salt in a large bowl. Add the kale and massage the dressing into the kale using your fingers for 2 minutes. By this time the kale will be softer (and much nicer to eat raw!).
Tip the kale out onto a serving dish and add the mozzarella, beetroot and orange slices. Scatter over the pumpkin seeds and drizzle over any remaining dressing.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.