Peel the beetroot and slice into thin wedges. Steam in a colander over a pan half full of boiling water for 20 mins, or till tender.
Halve the plums. Use a teaspoon to scoop out the stones. Strip the leaves from the rosemary and finely chop.
Set a frying pan over a high heat. Add 1 tsp oil. Add the plum halves (cut-side down), the rosemary and 2 tsp honey. Fry for 2 mins. Turn and fry for 1 min. Tip onto a plate. Don’t worry if the plums are soft and jammy.
Pour 1 tbsp balsamic vinegar into a bowl. Whisk in 2 tbsp oil and some seasoning.
Slice the base from your lettuce. Separate and rinse the leaves. Tumble into a large bowl. Mix with half the dressing.
Arrange the dressed lettuce leaves and beetroot on each plate. Add the plums. Scatter over the pumpkin seeds. Finish with the remaining dressing.