Preheat oven 200°C (400°F)

• ROAST THE PUMPKIN

  In a very large bowl combine the pumpkin, olive oil, garlic and salt then mix well. Then place this pumpkin mix onto a baking tray lined with baking paper. Place in the hot oven and roast uncovered for 30 minutes, or until the pumpkin is tender.

  When cooked allow the pumpkin to cool slightly, before adding to the rest of the ingredients below.
• ROAST THE CAPSICUM (this can be done while the pumpkin is roasting)

  You will need to line a tray with a large piece of foil.

  Then cut the capsicum in half length ways, remove the seeds and membrane from the inside.

  Place the capsicum, skin side up onto the foil lined tray. Using the palm of your hand, press down and squash each piece flat.

  Place under a hot grill to blacken the skins (depending on how hot your grill is it could take up to 10 minutes or more).

  Once the skins are blackened and the capsicum is still hot, carefully fold over the foil with the capsicum inside, seal the edges tight. This will allow the capsicum to steam inside the foil and the skins will loosen, leave for about 10 minutes.

  Then open the foil and use your hands to peel away the skins from the capsicum and discard the skins. Sometimes, you will find that some skin and black bits are stubborn and are not easily removed, you can leave it or, use a sharp knife to scrape it away. However, never wash the roasted capsicum you will lose flavour by doing this.

  Then dice the capsicum into about 1 cm pieces.
• WHILE THE PUMPKIN IS ROASTING

  Place the roasted capsicum, chickpeas, feta cheese, pumpkin seeds and coriander leaves and the roasted pumpkin (when ready) into a bowl.
• MAKE THE SALAD DRESSING

  In a small jar add all the salad dressing ingredients, put the lid on the jar and give it a good shake.

  Pour the salad dressing onto the salad and mix well and enjoy.