Preheat the oven to 180 degrees Celsius.
Cook the silverbeet in boiling water for 2 minutes. Plunge into cold water and squeeze dry. Blend it in a food processor. Stir through the nutmeg and season with salt and pepper and set aside.
Brush the pumpkin with a little olive oil and sprinkle with a little sea salt and pepper and place on a baking tray. Place in the oven to bake for 20 minutes.
Beat the egg whites until they are stiff and form peaks. Fold gently into the silverbeet taking care not to over beat them. Line a baking sheet with paper and spread the egg white mix over the tray. Place in the oven to cook for 10 minutes until it's cooked through but still soft and springy.
Remove the roll and ease it gently from the tray with a flat knife and spatula. Lay it out on a clean tea towel. Spread the goat's cheese over it and sprinkle the pine nuts on top. Lay the roast pumpkin over the top of the pine nuts mashing it down gently with a fork.
Carefully roll it up and serve with a fresh green salad.
Note: Pine nuts are a rich source of polyunsaturated fat are as such are extremely susceptible to rancidity. They should always be stored in the fridge in airtight containers and used quickly.